---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COUSCOUS SALAD 1
  Categories: Salads, Lo/no-fat
       Yield: 1 servings
  
    2.00 c  Good stock
    0.75 ts Cinnamon
    0.50 ts Ground ginger
    0.50 ts Ground cumin
    0.25 ts Turmeric
    1.00 c  Couscous
    1.00 md Carrot, cut into 1/4 inch
            Dice
    1.00 sm Red onion, cut into 1/4 inch
            Dice
    1.00 sm Red bell pepper, cut into
    0.25    Inch dice
    1.00 sm Cucumber or zucchini, cut
            Into 1/4 inch dice
    1.00 sm Granny Smith apple, cut into
    0.25    Inch dice
    0.33 c  Currants or raisins
    1.00    2 cups canned chick peas,
            Rinsed and drained
    0.25 c  Fresh lemon juice
    0.50 ts Salt
    0.25 ts Freshly ground black pepper
  
   In a heavy medium saucepan, whisk together the stock, cinnamon, ginger,
   cumin, and turmeric. Add the couscous in a slow steady stream, stirring
   constantly, and continue to boil, stirring, for 1 minute. Cover the pot
   tightly, remove from the heat and let stand for 15 minutes.
   
   Fluff the couscous grains with a fork, transfer to a large mixing bowl and
   let cool.  Then fluff again, rubbing with your fingers to break up any
   lumps.
   
   Add the carrot, bell pepper, cucumber, onion, apple, currants and chick
   peas and toss.
   
   In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil
   with the lemon juice, salt and pepper until well mixed.  Pour over the
   salad and toss well.  Cover and refrigerate for several hours or up to 3
   days.  Season with additional salt, pepper and lemon juice to taste before
   serving
  
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