Ingredients

• 1/2 cup finely chopped onion
• 3 tablespoons olive oil
• 2 cups pearl (Israeli) couscous (10 ounces)
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 2 2/3 cups water
• 1 (19-ounce) can chickpeas, drained and rinsed
• 1/4 cup currants
• 1 1/2 cups (1-inch) pieces cooked turkey
• 1/3 cup packed mint leaves, chopped
• Accompaniment: plain yogurt

Instructions

1. Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.