Moroccan Couscous And Chickpea Salad

• 1 cup couscous
• 1/2 cup dried cherries
• 1 cup boiling water
• 5 tablespoons olive oil, divided
• 1 large orange bell pepper, cut in bite-sized sticks
• 1 large onion, cut around its equator and cut into thin slices
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• salt
• ground black pepper
• 1 (16 ounce) can chickpeas, drained
• 1/4 cup chopped fresh cilantro
• 3 tablespoons rice vinegar
• 3 tablespoons frozen orange juice concentrate, thawed

1. place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
2. meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
3. whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.

couscous, dried cherries, boiling water, olive oil, orange bell pepper, onion, ground cumin, ground ginger, ground cinnamon, salt, ground black pepper, chickpeas, fresh cilantro, rice vinegar, orange juice concentrate

Taken from www.food.com/recipe/moroccan-couscous-and-chickpea-salad-379617 (may not work)