Couscous-Chickpea Salad

This is a Recipezaar 2005 adoptee. It's a healthy, light main dish salad, that can easily be made vegetarian by using the vegetable stock. I omit the raisins as I can't stand them in savory dishes, but my daughter adds them to hers, so I left them in the ingredient list.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  good  chicken stock or 2  cups  vegetable stock
• 3⁄4 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon turmeric
• 1  cup couscous
• 1  medium carrot, cut into 1/4 inch dice
• 1  small red onion, cut into 1/4 inch dice
• 1  small red bell pepper, cut into 1/4 inch dice
• 1  small cucumbers or 1  small zucchini, cut into 1/4 inch dice
• 1  small  sweet crisp apple, cut into 1/4 inch dice
• 1⁄3 cup currants (optional) or 1⁄3 cup raisins (optional)
• 1 -2  cup canned chick-peas, rinsed and drained
• 1⁄2  lemon, juice of, fresh
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
•  bottled vinaigrette dressing (I like a Greek vinaigrette) or   oil and vinegar, to taste

Directions

1. In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
2. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
3. Cover the pot tightly, remove from the heat and let stand for 15 minutes.
4. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
5. Then fluff again, rubbing with your fingers to break up any lumps.
6. Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
7. Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
8. Cover and refrigerate for several hours or up to 3 days.
9. Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.