Roasted Garlic Couscous with Chick Peas

1 tbsp olive oil
1  green onion, chopped fine
1/2 tsp crushed red pepper seeds
2 tbsp sunflower seeds
1/2 red bell pepper, chopped
1/4 cup Craisin brand cranberry raisins
1/2 cup Chick peas (garbanzo beans), drained
1 – box (5.8 oz) Near East brand Roasted Garlic & Olive Oil Cous Cous, 5 minute Quick Cook. (Usually found in the rice aisle in stores)
1/2  fresh cut lemon

In medium saucepan sauté first 5 ingredients together over medium heat for one minute. Add Craisins and chick peas, saute one more minute then remove from pan to a separate dish and set aside.

Fill the same pan with the amount of water as directed on couscous box, plus 1/2 cup more and bring to a boil. Add the dry couscous and sautéed chick pea mix, bring back to boil and stir.  Remove from heat, cover and let sit several minutes until liquid is absorbed. Squeeze fresh lemon juice over couscous and serve.