North African Couscous Salad

• 1 cup diced carrot
• 1/4 cup minced dried apricot
• 1 teaspoon grated fresh gingerroot
• 1 teaspoon fresh grated lemon, rind of
• 1 teaspoon fresh orange zest
• 1 pinch saffron
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon vegetable oil
• 1 1/2 cups water
• 1/2 cup diced red bell pepper
• 1/2 cup English pea (fresh or frozen)
• 1 cup quick-cooking couscous
• 1/4 cup pitted and chopped kalamata olive
• 2 tablespoons toasted pine nuts
• 1 tablespoon dried currant

1. Add the first 14 ingredients to a non-reactive saucepan.
2. Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
3. Add in the bell pepper and cook for 2 more minutes.
4. Take pan off of burner and add in the peas.
5. Add in couscous; stir.
6. Cover and let sit for 10-15 minutes.
7. Add in olives; fluff couscous with a fork to mix.
8. Season to taste with salt and pepper.
9. Spoon onto individual plates; sprinkle with pine nuts and currants.

carrot, apricot, gingerroot, fresh grated lemon, fresh orange zest, saffron, ground cumin, ground coriander, ground cinnamon, salt, orange juice, lemon juice, vegetable oil, water, red bell pepper, english pea, couscous, olive, nuts, currant

Taken from www.food.com/recipe/north-african-couscous-salad-80789 (may not work)