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.