Ingredients:

1/2 cup slivered almonds

1 (2-inch) finger-shaped piece of ginger root

1 1/2 teaspoons margarine (preferably non-hydrogenated) or butter to saute, plus 1 tablespoon cut into quarters

1/8 teaspoon turmeric

Dash of white pepper

Kosher salt to taste

1 cup uncooked plain couscous, preferably Near East brand (1 box of Near East contains 1 cup)

1/2 cup dried cranberries

1 tablespoon chopped cilantro, optional garnish

Directions:

1. Spread almonds on a baking sheet and roast in a 350-degree oven for 2 minutes, or until almonds turn golden brown. This can be done in a toaster oven. Watch almonds carefully as they burn easily. Remove from oven and reserve.

2. Peel ginger. Dice it, then chop it fine.

3. In a medium-sized saucepan, melt 1 1/2 teaspoons margarine or butter on a medium flame. Add ginger and saute until tender, about 1 minute. Add turmeric, white pepper and salt. Quickly stir, then pour in 2 cups of water. Cover saucepan and bring this mixture to a boil.

4. Pour couscous into boiling water and quickly stir to combine. Cover the pot and remove it from the flame. Let stand 5 minutes. Fluff couscous with a fork.

5. Add the remaining tablespoon of margarine or butter and dried cranberries. Stir to combine. Cover the pot for 1 minute. Place couscous in a serving bowl. Sprinkle almonds on top, and cilantro, if using. Serve immediately. Yield: Serves 6.