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
• 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. 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.