Moroccan Couscous and Chickpea Salad

• couscous↗1 cup
• dried cherries↗1⁄2 cup
• boiling water1 cup
• olive oil↗5 tablespoons

  divided

• large orange bell pepper↗1 large

  cut in bite-sized sticks

• large onion↗1 large

  cut around its equator and cut into thin slices

• ground cumin↗1 1⁄2 teaspoons
• ground ginger↗1⁄2 teaspoon
• ground cinnamon↗1⁄4 teaspoon
• salt↗
• ground black pepper↗
• chickpeas↗1 (16 ounce) can

  drained

• chopped fresh cilantro1⁄4 cup
• rice vinegar↗3 tablespoons
• frozen orange juice concentrate↗3 tablespoons

  thawed

Step-by-step instructions

1. 1

   place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.

2. 2

   meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.

3. 3

   whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.