Moroccan Couscous Salad

Delicious sweet cold salad perfect for picnic, BBQ, or pot luck.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup  peanut oil or 1⁄4 cup olive oil
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon cayenne
• 1 1⁄2-2  cups couscous
• 2 1⁄2 cups water or 2 1⁄2 cups  vegetable stock
• 1⁄4 cup  orange juice
• 1 -2  tablespoon brown sugar
• 1 (15 ounce) can chickpeas
• 1 (8 ounce) can mandarin oranges
• 1  red onion, chopped
• 1  green bell peppers or 1  red bell pepper, chopped
• 1⁄4 cup golden raisin
• 2 -3  tablespoons fresh cilantro
• 2  tablespoons peanuts (optional) or 2  tablespoons  almonds (optional)
•  salt

Directions

1. Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn.
2. Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes.
3. Transfer to serving bowl and fluff with a fork.
4. In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well.
5. Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature.