Israeli Couscous Salad

Make the couscous:
2 c Israeli (pearl) couscous
2 TBS olive oil
2 1/2 c boiling water

Saute couscous in oil for 3-4 minutes until lightly toasted.
Carefully add boiling water.
Cover and let simmer 8-10 minutes, stirring occasionally.
Allow to cool.

Make Dressing:
Wisk together--
1/2 c olive oil
juice of 2 lemons
2 tsp ground cumin
1 1/2 tsp cinnamon
salt and pepper

Assemble salad:
1 15-oz can drained and rinsed chickpeas
3/4 c chopped dried apricots
1/2 c currants or craisins
1/2 c chopped mint, parsley, and/or cilantro
Add in the cooked couscous & dressing and mix well.

Just before serving toss in
3/4 c toasted slivered almonds.

I like to add a little garlic oil and touch of cayenne.
I also like to add crumbled feta cheese.  These give it a bit more zip.

Homemade Granola

In a large bowl mix together:
4 c old fashioned oats
1 1/2 c sliced almonds
1/2 c packed lt brown sugar (or 1/4 Splenda Brown sugar blend)
1/2 tsp salt
1/2 tsp ground cinnamon

In a saucepan  warm (or microwave for 30 seconds)
1/4 c vegetable oil
1/4 c honey
Stir in 1 tsp vanilla.

Add liquid to oat mixture and stir.
Spread granola in a 15 x 10 inch pan and bake at 300 degrees for 40 minutes.
Stir on baking pan every 10 minutes while in oven.
Transfer pan to cooling rack and let cool completely.

Add:
1 1/2 c craisins

Store in airtight container or self-sealing plastic bag. 
Store at room temperature for a week or freeze up to 3 months.

Serve with yogurt, on ice cream, or use as a topping for a fruit pie.
I like it best for breakfast with Greek Gods Honey yogurt.