Moroccan Couscous And Chickpea Salad

• 1 1/2 cups couscous
• 1 1/2 cups vegetable stock
• 1 teaspoon salt
• olive oil
• 15 ounces chickpeas can of, garbanzo beans, rinsed and strained
• 1 cup pistachio nuts shelled and unsalted
• 1 red pepper small, diced
• 3 green onions chopped, or scallions
• 1 cup chopped parsley
• 1 lemon
• spice mix
• salt to taste
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon turmeric

1. Heat broth and a teaspoon of salt and bring to a boil.
2. Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.
3. After 5 minutes, remove cover and fluff couscous with a fork.
4. In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
5. Add the zest and juice of the lemon and mix again.
6. Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
7. Let the salad marinate for an hour or so before serving.

couscous, vegetable stock, salt, olive oil, chickpeas, pistachio nuts, red pepper, green onions, parsley, lemon, spice mix, salt, black pepper, cayenne, ground ginger, ground nutmeg, cinnamon, turmeric

Taken from www.yummly.com/recipe/Moroccan-Couscous-and-Chickpea-Salad-1665129 (may not work)