Moroccan Couscous Salad

• VINAIGRETTE
• 1 tablespoon sweet paprika
• 1 teaspoon hot smoked paprika
• 1 teaspoon ground cumin
• 1 clove garlic, minced fine
• 1/2 teaspoon salt
• Pinch of sugar
• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• SALAD
• 3/4 cup Israeli couscous
• 3/4 cup celery, chopped
• 1/2 cup scallion, chopped
• One red bell pepper, diced
• One 15-ounce can garbanzo beans, drained and rinsed
• 1/2 cup dried cranberries
• 1/2 cup pistachios, shelled

1. TO PREPARE VINAIGRETTE
2. In a small jar, combine all ingredients and shake until emulsified.
3. TO PREPARE SALAD
4. Cook couscous in 1.5 cups of boiling salted water, 6 - 8 minutes until al dente. Set aside , and when cool, combine with remaining ingredients. Toss with vinaigrette and serve at room temperature.

vinaigrette, sweet paprika, paprika, ground cumin, clove garlic, salt, sugar, ubc, olive oil, salad, couscous, celery, scallion, red bell pepper, garbanzo beans, dried cranberries, pistachios

Taken from www.epicurious.com/recipes/member/views/moroccan-couscous-salad-50087526 (may not work)