Serves 6

1/2 cup of sesame seeds
1 1/2 cups of couscous
1 1/2 cups of boiling water or chicken/vegetable broth
1 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon of coconut or olive oil
1 teaspoon of salt
1 teaspoon of black pepper
1/2 cup of chopped mint
2 scallions finely chopped
2 tablespoons of freshly squeezed orange juice
1 tablespoon of orange juice
1 tablespoons extra-virgin olive oil
1/2 cup of raisins or cranberries
salt and pepper to taste

Procedure:
Preheat the oven to 325F and toast the sesame for on a cookie sheet for 4 minutes until the aromatic and set aside.
Then in a bowl pour couscous with boiling water/broth and add salt and pepper, coriander and cumin and seal bowl tightly covered with plastic wrap. Set it aside for 5-10 mins or until the water is fully absorbed by the couscous.
Uncover the couscous and fluff it with a fork.
Add the orange juice, raisins or cranberries, olive oil, chopped mint and continue to gently stir and fluff the couscous.
Add orange zest and serve at room temperature.