Recipe - Couscous Salad 1

2 cup Good stock
Three fourths teaspoon Cinnamon
One half teaspoon Ground ginger
One half teaspoon Ground cumin
One fourth teaspoon Turmeric
1 cup Couscous
1 md Carrot, cut into One fourth inch
Dice
1 small Red onion, cut into One fourth inch
Dice
1 small Red bell pepper, cut into
One fourth Inch dice
1 small Cucumber or zucchini, cut
Into One fourth inch dice
1 small Granny Smith apple, cut into
One fourth Inch dice
1/3 cup Currants or raisins
1 2 cups canned chick peas,
Rinsed and drained
One fourth cup Fresh lemon juice
One half teaspoon Salt
One fourth teaspoon 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 One half 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
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 22, 98