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Couscous Salad 1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COUSCOUS SALAD 1
 Categories: Low fat, Salads
      Yield: 1 Servings
 
      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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