Chadian Couscous Salad

Ingredients

 * 1 	 cup diced   carrots
 * 1/4 	cup minced dried apricots
 * 1 	teaspoon grated fresh gingerroot
 * 1 	teaspoon fresh grated lemons, rind of
 * 1 	teaspoon fresh orange zest
 * 1 	pinch saffron
 * 1/4 	teaspoon ground cumin
 * 1/4 	teaspoon ground coriander
 * 1/4 	teaspoon ground cinnamon
 * 1/2 	teaspoon salt
 * 1/2 	cup orange juice
 * 1 	tablespoon fresh lemon juice
 * 1 	tablespoon vegetable oil
 * 1 1/2 	cups water
 * 1/2 	cup diced red bell peppers
 * 1/2 	cup English peas (fresh or frozen)
 * 1 	cup quick-cooking couscous
 * 1/4 	cup pitted and chopped Kalamata olives
 * 2 	tablespoons toasted pine nuts
 * 1 	tablespoon dried currants

Directions

 * 1) Add the first 14 ingredients to a non-reactive saucepan.
 * 2) Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
 * 3) Add in the bell pepper and cook for 2 more minutes.
 * 4) Take pan off of burner and add in the Peas.
 * 5) Add in couscous; stir.
 * 6) Cover and let sit for 10–15 minutes.
 * 7) Add in olives; fluff couscous with a fork to mix.
 * 8) Season to taste with salt and pepper.
 * 9) Spoon onto individual plates; sprinkle with pine nuts and currants.