Carrot Chickpea Couscous Salad

• 1/2 cup dry Israeli couscous
• 1/2 cup chicken stock
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1/2 teaspoon ground ginger
• 1 cup shredded carrots
• 1 can chickpeas, drained and rinsed
• 1 clove garlic, minced
• 1/2 cup crumbled feta
• 1/3 cup sliced almonds
• 1 to 2 tablespoons olive oil
• 1/4 teaspoon salt
• a few serious turns of fresh ground pepper

1. Add couscous, stock, cumin, coriander, and ginger to a small pot. Cover and simmer over medium heat for 8 to 10 minutes, stirring sometimes, until the liquid is all evaporated and the couscous is soft.
2. In a large bowl, mix couscous, carrots, chickpeas, garlic, feta, and almonds. Toss with olive oil and season with salt and pepper.

couscous, chicken stock, cumin, coriander, ground ginger, carrots, chickpeas, clove garlic, feta, almonds, olive oil, salt, ground pepper

Taken from food52.com/recipes/38826-carrot-chickpea-couscous-salad (may not work)