Active Time

　　15 min

　　Total Time

　　35 min

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

　　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.