1 cup water
1/4 teaspoon sea salt
¼ teaspoon coriander
1/4 teaspoon pepper
1/2 teaspoon flavors of Tuscany
1 cup Israel Couscous
1/2 onion, chopped
1 celery stock, chopped
1/2 cup peeled seeded, chopped tomatoes
2 tablespoons pitted green olives, chopped
1 tablespoon pine nuts or other soft nut
1 tablespoon white raisins, plumped in hot water, drained
1 tablespoon capers, rinsed, chopped
2 cloves garlic, sprout removed, minced
1/4 cup dry white wine or water
For couscous: Place water, and seasonings in a medium sauce pan and bring to a boil; add couscous and stir until cooked, approximately 3-5 minutes; remove and hold warm.
Meantime in separate pan over medium high heat, add oil to coat pan. Saute onions, celery until onions are translucent. Add the tomatoes and simmer for 3 minutes. Add the olives, pine nuts, raisins, capers, garlic and wine/water. Simmer about 6-8 minutes until wine is almost all reduced. Taste to adjust seasonings. Combine this mixture with the cooked couscous and toss gently until distributed. taste adjust seasonings if needed.
Proceed to plate up. Either scoop onto center of the plate, or press couscous into ring molds to hold its shape; then remove rings.