Couscous Salad -- a Taste Sensation

This salad is both healthy AND delicious. Not only that but it is quick to make, yields alot, looks attractive and is even tastier as leftovers. Kids love it as it is virtually a dessert salad. I must give credit to my late Aunt Ruth, from whom I received this recipe.

• Ready In: 10 mins
• Serves: 7-9
• Yields: 8-9 cups

Ingredients

• SALAD

• 1 1⁄2 cups boiling water
• 1  cup couscous
• 1⁄2 cup raisins
• 1 (540 ml) can chickpeas, rinsed & drained
• 3  green onions, chopped
• 1  sweet red pepper, diced
• 1  zucchini, diced (can omit)
• 1⁄3 cup  dried apricots or 1⁄3 cup papaya, diced
• 1⁄4 cup  chopped fresh parsley
• 1 (284 ml) can mandarin oranges (these are my addition, may want to retain juice) or 1 (284 ml) can  similar amount pineapple (these are my addition, may want to retain juice)

• DRESSING

• 3  tablespoons lemon juice
• 1  garlic clove, minced
• 1  teaspoon ground cumin
• 1⁄4 teaspoon turmeric (can omit)
• 1  dash  hot pepper sauce
• 1⁄2 cup olive oil (scant)
•  salt & pepper

Directions

1. SALAD:
2. Place couscous in a large bowl, pour 1 cup boiling water over; let stand 5 minutes. In separate bowl, pour remaining boiling water over raisins; let stand 5 minutes.
3. Fluff couscous with fork; drain raisins; stir into couscous. Add chick peas, green onions, red pepper, zucchini, papaya/apricot, mandarin oranges & parsley. Toss gently.
4. DRESSING:
5. In a bowl, whisk together lemon juice, garlic, cumin, turmeric & hot pepper sauce. Gradually whisk in olive oil (you may wish to substitute some of the retained orange/pineapple juice for some of the olive oil). Season to taste with salt & pepper. Pour over salad; toss.
6. Cover & refrigerate at least 1 hour before serving.