Moroccan Chickpea & Couscous Salad

Ingredients -

1 cup quick cooking couscous

3/4 cups of raisins

1 1/4 cup of boiling chicken or veggie stock

3 tablespoons of olive oil

2 tablespoons of lemon juice

1 clove garlic minced

1 teaspoon ground coriander

1 teaspoon cumin

1/2 teaspoon ground ginger

1 teaspoon salt

1 carrot - pealed & grated

1/2 red pepper diced

1/4 red onion - finely chopped

1 cup canned chickpeas, rinsed & grated

2 tablespoons finely chopped flat leaf parsley

Instructions -

1.) mix the couscous with raisins in a bowl (can rinse it out since couscous is like a grain), and pour over the boiling stock. COVER with a dish towel, plate, or plastic wrap to seal int he steam and let it sit for 5 minutes

2.) place the oil, lemon juice, garlic, spices and salt in a jar with a screw top lip and shake well to mix

3.) fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion and chickpeas and parsley

4.) Pout over the dressing and toss together until combined