Mexican Cous Cous Salad

This is a vegetarian recipe that originally came from a website called Veggies Unite! It's no longer available there so I'm posting here for safe keeping.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups couscous
• 1 1⁄2 cups  vegetable stock
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon  coriander
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon oregano
• 1⁄4 cup cilantro, chopped
• 3  roma tomatoes, seeded and diced
• 3  garlic cloves, minced
• 1⁄4 red onion, diced
• 1  carrot, grated
• 1⁄2 cup frozen corn, thawed
• 1⁄2 cup  frozen peas, thawed
• 1⁄2 avocado, diced
• 1⁄2 cup canned chick-peas, drained and rinsed
• 1⁄2 cup canned black beans, drained and rinsed
• 1⁄2 cup cheddar cheese, grated

Directions

1. Boil the vegetable stock, add the cous cous, stir, cover, and remove from heat - set aside.
2. In a large bowl, combine all other ingredients and stir.
3. After the cous cous has set aside for 10 minutes, uncover and fluff with a fork.
4. Add it to the bowl with the other ingredients. Stir well and serve slightly warm.