North African Couscous Salad - cooking recipe

Ingredients

1 cup diced carrot
1/4 cup minced dried apricot
1 teaspoon grated fresh gingerroot
1 teaspoon fresh grated lemon, 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 pepper
1/2 cup English pea (fresh or frozen)
1 cup quick-cooking couscous
1/4 cup pitted and chopped kalamata olive
2 tablespoons toasted pine nuts
1 tablespoon dried currant

Preparation

Add the first 14 ingredients to a non-reactive saucepan.
Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
Add in the bell pepper and cook for 2 more minutes.
Take pan off of burner and add in the peas.
Add in couscous; stir.
Cover and let sit for 10-15 minutes.
Add in olives; fluff couscous with a fork to mix.
Season to taste with salt and pepper.
Spoon onto individual plates; sprinkle with pine nuts and currants.