Couscous-Chickpea Salad - cooking recipe

Ingredients

2 cups good chicken stock or 2 cups vegetable stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumbers or 1 small zucchini, cut into 1/4 inch dice
1 small sweet crisp apple, cut into 1/4 inch dice
1/3 cup currants (optional) or 1/3 cup raisins (optional)
1 -2 cup canned chick-peas, rinsed and drained
1/2 lemon, juice of, fresh
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
bottled vinaigrette dressing (I like a Greek vinaigrette) or oil and vinegar, to taste

Preparation

In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
Cover the pot tightly, remove from the heat and let stand for 15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
Then fluff again, rubbing with your fingers to break up any lumps.
Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
Cover and refrigerate for several hours or up to 3 days.
Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.