Moroccan chickpea and couscous salad
An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing. Serves four as a side dish or two as a main meal.

1 cup quick-cooking couscous
¼ cup raisins
1¼ cups boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic—minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
1 teaspoon salt
1 carrot—peeled and grated
½ red pepper—diced
¼ red onion—finely diced
1 cup canned chickpeas—rinsed and drained
2 tablespoons finely chopped flat-leaf parsley

MIX the couscous with the raisins in a bowl and pour over the boiling stock. COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. PLACE the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley. POUR over the dressing and toss together until well combined.