Confetti Couscous

1 t ground cumin
1/2 t ground ginger
1/4 t ground cloves
1/8 t ground cayenne pepper
1/2 t ground cardamom
1/4 t ground coriander
1/4 t ground allspice
1 T olive oil
1 red onion, chopped
1 red pepper chopped
1 zucchini chopped
1/2 c golden raisins
1 t salt
1 c drained canned garbanzo beans
1 1/2 c chicken broth
1/2 c orange juice
1 1/2 plain couscous
3 T chopped fresh mint leaves

Place a large heavy bottomed pot over medium heat. Add the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice with the olive oil and cook for 1-2 minutes until fragrant. Add in onion, pepper and zucchini and cook until tender. Stir in the raisins, salt and garbanzos.

Pour in the chicken broth and orange juice. Bring to a boil. Stir in the couscous. Cover and remove from heat and let stand 5 minutes. Fluff with a fork and stir in fresh mint.

Yogurt Cucumber Sauce

2 cups plain yogurt - I like greek style because it is thick
1 cup sour cream
1 cup mayonnaise
1 hothouse cucumber chopped
3 chopped green onions
3 T chopped fresh mint leaves
Juice of 1 lemon
1/2 t salt
1/4 t pepper
2 t dried parsley

Mix all ingredients in a bowl. Refrigerate 2 hours before serving.