Moroccan Couscous Salad - cooking recipe

Ingredients

1/4 cup peanut oil or 1/4 cup olive oil
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/4 teaspoon cayenne
1 1/2 - 2 cups couscous
2 1/2 cups water or 2 1/2 cups vegetable stock
1/4 cup orange juice
1 -2 tablespoon brown sugar
1 (15 ounce) can chickpeas
1 (8 ounce) can mandarin oranges
1 red onion, chopped
1 green bell peppers or 1 red bell pepper, chopped
1/4 cup golden raisin
2 -3 tablespoons fresh cilantro
2 tablespoons peanuts (optional) or 2 tablespoons almonds (optional)
salt

Preparation

Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn.
Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes.
Transfer to serving bowl and fluff with a fork.
In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well.
Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature.