Couscous Salad

Recipe Ingredients

2 cups	474ml	Water
2 tablespoons	30ml	Vegetable oil
1/4 teaspoon	1.3ml	Turmeric
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Gingerroot, fresh - chopped
2 cups	474ml	Couscous
1/2 cup	80g / 2.8oz	Raisins (optional)
1 cup	146g / 5.1oz	Zucchini - chopped
1/2 cup	55g / 1.9oz	Carrot - chopped
1/2 cup	31g / 1.1oz	Green onion, including tops - chopped
1/4 cup	36g / 1.3oz	Green bell pepper - chopped
1/4 cup	36g / 1.3oz	Red bell pepper - chopped
1		Ca garbanzo beans - (chic peas), drained
3 tablespoons	45ml	Vegetable oil
1 1/2 tablespoons	22ml	Lemon juice
		Salt to taste
		Leaves
1/2 cup	46g / 1.6oz	Sliced almonds

Recipe Instructions

In a 1-quart saucepan, bring water, 2 tablespoons oil and spices to a boil. Stir in couscous and raisins. Cover pan and remove from heat; let stand for 15 minutes. Transfer to a large mixing bowl and add vegetables.

In a small bowl, combine 3 tablespoons oil, lemon juice and salt. Our over salad and mix well, breaking up any clumps. Cover and refrigerate for 8 hours or overnight.

To serve, mound on a lettuce-lined platter and sprinkle with almonds.

Source:
the Minnesota Heritage Cookbook

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