Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely minced
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 2 cups vegetable or chicken stock
• 1 cup couscous
• 1 large carrot, shredded
• 1 small red bell pepper, cut into 1/4-inch dice
• 1 small zucchini, cut into 1/4-inch dice
• 1 small red onion, cut into 1/4-inch dice
• 1 large, tart apple, cut into 1/4-inch dice
• 1/3 cup golden raisins
• 2 cups canned garbanzo beans, rinsed and drained
• 1/4 cup finely minced fresh parsley
• 1/4 cup fresh lemon juice
• 1 teaspoon salt
• freshly ground black pepper, to taste

Directions

1. Heat 2 tablespoons olive oil in a 2-quart saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds. Add the stock and bring to a simmer.

2. Stir in the couscous in a steady stream, and bring to a boil, stirring constantly. Cover, remove from heat, and let stand 15 minutes.

3. Transfer the couscous to a large bowl, fluff with a fork, and let cool until tepid.

4. Add the vegetables, apple, raisins, garbanzos, and parsley and mix well. In a small bowl whisk together the remaining tablespoon olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.

5. Serve at room temperature or chilled. The salad will keep, covered, in the refrigerator for several days.

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