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Title: Five Spice Moroccan Couscous Salad
Categories: Moroccan, Pasta salad
Yield: 4 Servings

2 tb Vegetable oil
1/4 ts Turmeric
1/4 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground cumin
1/4 ts Cayenne
1 1/2 c Instant couscous
2 1/2 c Vegetable broth or water
3 tb Fresh orange juice
1/2 ts Natural sugar
Salt
15 oz Can chickpeas (1-1/2 c);
- rinsed, drained
1/2 lg Red bell pepper; seeded,
- cut into 1/4" pieces
1/3 c Dates; pitted; chopped
1/4 c Golden raisins
2 tb Fresh cilantro; minced,
- for garnish
2 tb Unsalted dry-roasted
- peanuts; chopped,
- for garnish

Heat 1 tb oil in a medium-sized saucepan over medium heat. Add the
turmeric, cinnamon, ginger, cumin, cayenne, and couscous. Cook,
stirring, until fragrant, about 2 minutes, being careful not to burn.
Stir in the broth and bring to a boil. Reduce the heat to very low,
cover, and cook until all of the liquid is absorbed, about 5 minutes.
Remove from the heat and let stand for 5 minutes.

Transfer the couscous to a large serving bowl, using a fork to fluff
it up. Set aside.

In a small bowl, combine the remaining 1 tb oil, orange juice, sugar,
and salt to taste. Stir to blend well and set aside.

To the couscous, add the chickpeas, onion, bell pepper, dates, and
raisins. Add the dressing and toss gently to combine well. Garnish
with the cilantro and peanuts and serve.

Recipe by Vegan Planet by Robin Robertson

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