Moroccan Couscous And Chickpea Salad - cooking recipe

Ingredients

1 cup couscous
1/2 cup dried cherries
1 cup boiling water
5 tablespoons olive oil, divided
1 large orange bell pepper, cut in bite-sized sticks
1 large onion, cut around its equator and cut into thin slices
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt
ground black pepper
1 (16 ounce) can chickpeas, drained
1/4 cup chopped fresh cilantro
3 tablespoons rice vinegar
3 tablespoons frozen orange juice concentrate, thawed

Preparation

place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.