Moroccan Couscous Salad

• 1/4 cup peanut oil or olive oil
• 1/4 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp cumin
• 1/4 tsp cayenne
• 1 1/2 - 2 cups couscous
• 2 1/2 cups water or vegetable broth
• 1/4 cup orange juice
• 1-2 tbsp brown sugar
• 1 15 ounce can chickpeas
• 1 8 ounce can mandarin oranges
• 1 red onion chopped
• 1/4 cup golden raisins
• 2 - 3 tsp fresh cilantro
• 2 tbsp peanuts or almonds
• salt

1. 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. 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. 3. Transfer to serving bowl and fluff with a fork.
4. 4. In a small bowl combine 3 tbsp oil, orange juice, sugar and salt to taste. Blend well.
5. 5. Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature

peanut oil, turmeric, cinnamon, ground ginger, cumin, cayenne, couscous, water, orange juice, brown sugar, chickpeas, mandarin oranges, red onion, golden raisins, cilantro, peanuts, salt

Taken from www.epicurious.com/recipes/member/views/moroccan-couscous-salad-52776691 (may not work)