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Couscous Salad
2 cups water
1 teaspoon cinnamon
1 teaspoon fresh grated ginger
1 1/2 teaspoons cumin
1/2 teaspoon turmeric
2 tablespoons olive oil (optional)
1 cup couscous
1 medium carrot, diced
handful green onions, sliced
1 small bell pepper of color, diced
1 small (or 1/2 large) cucumber, diced
1/2 granny smith or red delicious apple, diced
1/3 heaping cup golden raisins
1 can chickpeas, drained (about 2 cups)
juice of a lemon
freshly ground black pepper
In a stockpot, combine the water, cinnamon, ginger, cumin, turmeric
and half the olive oil. Bring to a boil, whisking well. Add
couscous slowly, whisking as you do so and boil, stirring, for one
minute. Take off heat, cover and let sit for 15 minutes.
Fluff the couscous with a fork, transfer to a large bowl. Let cool
and rub the grains between the palms of your hands to separate.
Add the carrot, green onion, bell pepper, cucumber, apple, raisin
and chickpeas and mix well. Squeeze lemon juice over and drizzle
remaining olive oil over; toss to mix. Season with black pepper.
Chill.
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Couscous 06