Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Good stock
3/4 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Ground cumin
1/4 ts Turmeric
1 c Couscous
1 md Carrot, cut into 1/4 inch
Dice
1 sm Red onion, cut into 1/4 inch
Dice
1 sm Red bell pepper, cut into
1/4 Inch dice
1 sm Cucumber or zucchini, cut
Into 1/4 inch dice
1 sm Granny Smith apple, cut into
1/4 Inch dice
1/3 c Currants or raisins
1 2 cups canned chick peas,
Rinsed and drained
1/4 c Fresh lemon juice
1/2 ts Salt
1/4 ts Freshly ground black pepper

In a heavy medium saucepan, whisk together the stock, cinnamon,
ginger, cumin, and turmeric. Add the couscous in a slow steady
stream, stirring constantly, and continue to boil, stirring, for 1
minute. Cover the pot tightly, remove from the heat and let stand for
15 minutes.

Fluff the couscous grains with a fork, transfer to a large mixing
bowl and let cool. Then fluff again, rubbing with your fingers to
break up any lumps.

Add the carrot, bell pepper, cucumber, onion, apple, currants and
chick peas and toss.

In a small jar with a lid, shake the remaining 1/2 tablespoon olive
oil with the lemon juice, salt and pepper until well mixed. Pour over
the salad and toss well. Cover and refrigerate for several hours or
up to 3 days. Season with additional salt, pepper and lemon juice to
taste before serving

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