Moroccan Chick Pea Salad


1 c. Israeli couscous                                   1/2 c. dried cherries or cranberries

1 c. boiling water                                       5 T olive oil, divided

1 lrg orange bell pepper, cut bite size     1 lrg onion, thin sliced

1 1/2 t. ground cumin                                1/2 tsp. ground ginger    

1/4 tsp. cinnamon                                     S+P to taste

1 16 oz, can chick peas, drained               1/4 c. fresh cilantro

3 T rice wine vinegar                                juice of 1 orange 

Place couscous in pan with 2 cups of water - bring to a boil and simmer until water is absorbed. Place dried cherries or cranberries in medium bowl and mix with cooked couscous. 

Meanwhile, heat 2 T olive oil in large skillet, add pepper and onions and saute until tender, about 5 mins, and season with cumin, ginger cinnamon and S+P  as they cook. 

Add to couscous and dried fruit, along with chickpeas and cilantro 

Whisk remaining 3 T of olive oil with vinegar and orange juice. Pour over salad; toss to blend. 

Cover and refrigerate until ready to serve.