SALAT TANGIERS (MOROCCAN SALAD)

1 1/2 cups couscous
1/2 teaspoon salt
1 1/4 cups boiling water
1 cup carrots, diced
1 bell pepper, diced
1 cup green beans
1/2 cup almonds, chopped
1/3 cup red onion, chopped
1/3 cup currants
FOR THE MARINADE:
1/2 cup olive oil
4 tbsp lemon juice
4 tbsp fresh parsley
3 tbsp orange juice
1 tbsp fresh spearmint
1/2 tsp salt
1/4 tsp cinnamon

Put couscous and salt in large bowl; stir in boiling water. Cover and let sit for 5-10 minutes, stirring occasionally to fluff.

Steam carrots, bell pepper and beans. As soon as each vegetable is barely tender, add to couscous. Stir in almonds, red onions, and currants.

Whisk together marinade ingredients.

Toss couscous and vegetable mixture with marinade. Chill for at least one hour before serving.