Redeeming Myself with Orange Couscous

I found this recipe online about ten years ago and have been messing with it ever since. One of my favorite variations is to make it with quinoa instead of couscous, which makes it kosher for Passover. Also, if you use red inca couscous, which I got at Shaws supermarket, it's a really really pretty dish. I posted this meal on facebook September 14, 2008.

Here's the original:
http://www.recipesource.com/ethnic/africa/morocco/orange-nut-couscous1.html
Again, as with most of the recipes I like, you can make a lot of substitutions and it's still ok, or better. So, here's the recipe cut and pasted in, but with my commentary on substitutions.

       1 tb Oil
  1 c  Coarsely chopped almonds (or any nuts but peanuts)
  1    Onion, chopped (purple onions add nice color)
1/2    Green pepper, chopped (optional)
  2 c  Orange juice
  2    Cinnamon sticks
  5    Cloves, whole
1/4 ts Turmeric (watch out- dyes wooden utensils yellow)
1/4 ts Ground red pepper
1/4 ts Salt
1/4 ts Pepper
  2 c  Couscous (large pasta-like Israeli couscous is my favorite)
1/4 c  Raisins (dried cranberry and apricot are delicious too!)
1/2 c  Green onions,chopped

Heat oil in a large skillet and cook almonds until lightly toasted.
Add onions and green pepper; cook until soft.  Add orange juice,
cinnamon sticks, cloves, and spices and bring to a boil.  Quickly
stir in couscous and raisins, then cover and turn off heat.  Let
stand 5 minutes, or until liquid is absorbed completely.  Fluff with
a fork before serving. Sprinkle each portion with the green onions.