Dining on gratitude and grains of couscous

I don't need a winning lottery ticket or a new cookbook to tell me my life is good.

I enjoy close proximity to part of my family, including a delightful 1-year old granddaughter, a wonderful partner, good health and a lovely home in a natural setting. Such abundance is not to be taken lightly.

There is true power in being grateful: It's high-octane fuel for my head and my heart.

Last week, I invited Lila, the 1-year-old, and her mom, Leslie, over for a last minute, girls' night-in. Her father, Ben, had class in Tampa that evening and, after a long day without adult interaction, dinner at mom's was a welcome respite for my daughter.

Bragging rights aside, I made a simple, delicious meal centered on a heaping platter of couscous. The Moroccan-inspired meal was as nourishing and satisfying as the company. And it was no doubt heightened by the presence of a great bottle of wine.

Couscous, more or less, is the national dish of Morocco. The word refers to both the pasta that's called couscous and the classic dish that contains it. The North African dish symbolizes abundance and happiness and is served on occasions that bring people together. It did.

Thrown together in a flash, I used the so-called instant couscous, which can be made in 15 minutes. The fragrance of the spices as they cook is dizzying.

Couscous normally is accompanied by a stew of lamb or chicken. On Leslie's request, I skipped this tradition and grilled beef kabobs dipped in mustard sauce, with a side of chilled, sliced cucumbers in a creamy store-bought tzatziki sauce.

I don't think there's much that's authentic about this meal — or my recipe — but the pleasure we got from it certainly was.

2 tablespoons olive oil

1 onion, minced

3 cloves of garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon dried red pepper flakes

1 can chickpeas (garbanzos), drained and rinsed well

3 cups couscous, cooked in canned vegetable broth

1/2 cup dates, chopped

Zest and juice of 1 lemon

Salt and pepper

1/4 cup chopped fresh cilantro

1/2 cup slivered almonds

Heat the oil in a large skillet, and sauté the onion and garlic for 5 minutes. Stir in the chickpeas and spices, then gently stir in the cooked couscous and dates. Cook until hot, about 8 minutes, or spoon into a large casserole, dot with butter and heat in a 350-degree oven for 15 minutes. Garnish with the cilantro and slivered almonds before serving.

Makes 4 servings.