Moroccan Couscous Salad

• peanut oil or 1/4 cup olive oil1⁄4 cup
• turmeric↗1⁄4 teaspoon
• cinnamon↗1⁄4 teaspoon
• ground ginger↗1⁄4 teaspoon
• cumin↗1⁄4 teaspoon
• cayenne↗1⁄4 teaspoon
• couscous↗1 1⁄2 - 2 cups
• water or 2 1/2 cups vegetable stock↗2 1⁄2 cups
• orange juice↗1⁄4 cup
• brown sugar↗1 -2 tablespoon
• chickpeas↗1

  15 ounce

• mandarin oranges↗1

  8 ounce

• red onion↗1

  chopped

• green bell peppers or 1 red bell pepper↗1

  chopped

• golden raisin↗1⁄4 cup
• tablespoons fresh cilantro↗2 -3
• tablespoons peanuts (optional) or 2 tablespoons almonds (optional)↗2
• salt↗

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn.

2. 2

   Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes.

3. 3

   Transfer to serving bowl and fluff with a fork.

4. 4

   In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well.

5. 5

   Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature.