Five-Spice Moroccan Coucous Salad - cooking recipe

Ingredients

1/4 cup peanut oil
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 cups instant couscous
2 1/2 cups vegetable stock (or water)
2 tablespoons orange juice
1 teaspoon brown sugar
salt (to taste)
415 g can chickpeas
1 small red onion, finely chopped
1/2 large red capsicum, seeded and cut into 1/4 inch pieces
1/3 cup dates, pitted and chopped
1/4 cup raisins
2 tablespoons minced fresh coriander
2 tablespoons unsalted peanuts, for garnish (chopped)

Preparation

Heat 1 tbs of the peanut oil in a saucepan over medium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. Remove from the heat and let stand for 5 minutes.
Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside.
In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.