Couscous, Carrot And Chickpea Salad

• 2 cups couscous
• 2 cups boiling vegetable stock or water
• 1/2 cup currants
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 None carrots, finely grated
• 1 cup loosely packed fresh cilantro leaves
• None None Salt and black pepper
• None None FOR THE DRESSING
• 1/3 cup olive oil
• 2 tsp finely grated lemon peel
• 2 tbsp lemon juice
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika
• 1 clove garlic, crushed
• 1/2 tsp salt

1. Place the couscous in a medium heatproof bowl; add the boiling stock or water. Let stand for 5 mins. Fluff the couscous with a fork.
2. For the dressing, whisk all the ingredients in a medium bowl.
3. Combine couscous, currants, chickpeas, carrot and cilantro in a large bowl. Add the dressing; toss gently to combine. Season to taste with salt and pepper.

couscous, boiling vegetable stock, currants, chickpeas, carrots, cilantro, salt, dressing, olive oil, lemon peel, lemon juice, ground coriander, ground cumin, sweet paprika, clove garlic, salt

Taken from recipes-plus.com/api/v2.0/recipes/36518 (may not work)