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Moroccan Chickpea and Couscous Salad
Ingredients
  • 1 cup quick-cooking couscous
  • ¼ cup raisins
  • 1¼ cups boiling chicken or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove - minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 carrot - peeled and grated
  • ½ red pepper - diced
  • ¼ red onion - finely diced
  • 1 cup canned chickpeas - rinsed and drained
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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