Moroccan Couscous & Chickpea Salad

This recipe is always a hit.  Great to serve at a party where dishes will sit unrefrigerated. 

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                                    Salt +Pepper

2 cups chick peas, drained                       1/4 c. fresh cilantro

3 T rice wine vinegar                                3 T. frozen orange juice concentrate

Place couscous and dried cherries or cranberries in medium bowl . Add boiling water; cover bowl with plastic wrap and let sit until  water is absorbed, about 5 mins

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, along with chickpeas and cilantro. 

Whisk remaining 3 T of olive oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.