• 2 1/2 cups chicken stock 625 mL
• 1/2 tsp turmeric 2 mL
• 1/2 tsp ginger 2 mL
• 1/2 tsp cinnamon 2 mL
• 2 cups couscous 500 mL
• 1 cup dried cranberries 250 mL
• 1 medium zucchini, diced 1
• 2 carrots, peeled and diced 2
• 3 green onions, chopped 3
• 2 cups cooked chickpeas or 1 – (19 oz/540 mL) can, drained and rinsed 500 mL
• 1/4 cup lemon juice 60 mL
• 1/4 cup canola oil 60 mL
• 1/2 tsp salt 2 mL
• 1/4 tsp cayenne pepper 1 mL
• 1/4 cup fresh chopped parsley 50 mL

1. Combine stock, turmeric, ginger and cinnamon in a large saucepan and bring to a boil. Remove from heat.
2. Stir in couscous, cover and let stand for 5 minutes or until liquid has been completely absorbed.
3. Transfer to large bowl and let cool to room temperature. Break up any couscous lumps with fingers.
4. Sauté zucchini, carrots and green onions in 1 tbsp (15 mL) of canola oil. Add sautéed vegetables to couscous. Stir in cranberries and chickpeas.
5. Whisk together lemon juice, remaining canola oil, salt and cayenne pepper in a small bowl. Pour over couscous and toss together.
6. Cover and refrigerate for at least 1 hour or overnight. Garnish with parsley before serving.

Makes: 10 servings

Credit: www.newscanada.com