Spiced Couscous with Raisins and Almonds  

(goes great with Moroccan Chicken with Green Olives and Lemon)

• 2 cups hot water
• 3/4 cup raisins
• 4 tablespoons ( 1/2 stick) butter, divided
• 3 tablespoons dry white wine
• 1/2 teaspoon saffron threads
• 1 cup couscous 
   
• 1 medium onion, chopped (about 1 1/2 cups)
• 3/4 cup sliced almonds, toasted
• 2 teaspoons ground cinnamon

Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.

Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.