Moroccan Chickpea & Couscous Salad

An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing.

Serves 4 as a side dish or 2 as a main meal

• 1 cup quick-cooking couscous
• 1/4 cup raisins
• 1 1/4 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
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 1 carrot – grated
• 1/2 red pepper – finely diced
• 1/4 red onion – finely diced
• 1 cup canned chickpeas – rinsed and drained
• 2 tablespoons chopped flat-leaf parsley

Instructions:
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.