Couscous Salad

Ingredients

• 3 tablespoons olive oil
• 2 cloves of garlic, finely minced
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 2 cups chicken broth
• 1 cup couscous
• 1 carrot, shredded
• 1 red bell pepper, cut into 1/4-inch dice
• 1 zucchini, cut into 1/4-inch dice
• 1 red onion, cut into 1/4-inch dice
• 1 apple, tart, cut into 1/4-inch dice
• 1/3 cup golden raisins
• 2 cups garbanzo beans, rinsed and drained
• 1/4 cup parsley, finely minced & fresh
• 1/4 cup lemon juice, fresh
• 1 teaspoon salt
• pepper, to taste

Directions

1. Heat 2 tablespoons olive oil in a 2-quart saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds. Add the stock and bring to a simmer.

2. Stir in the couscous in a steady stream, and bring to a boil, stirring constantly. Cover, remove from heat, and let stand 15 minutes.

3. Transfer the couscous to a large bowl, fluff with a fork, and let cool until tepid.

4. Add the vegetables, apple, raisins, garbanzos, and parsley and mix well. In a small bowl whisk together the remaining tablespoon olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.

5. Serve at room temperature or chilled. The salad will keep, covered, in the refrigerator for several days.

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