Recipe: Couscous Salad (using dates, raisins, zucchini, carrots, and almonds)

COUSCOUS SALAD

4 cups chicken stock
6 tablespoons olive oil, divided use
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 cups couscous
1/2 cup dark raisins or currants
1/2 cup chopped dates
3 zucchini, chopped
3 carrots, chopped
1 large onion, chopped
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup slivered almonds

In a large saucepan combine the stock, 4 tablespoons of the olive oil, turmeric, cinnamon and ginger and bring to a boil. Add the couscous and boil for 2 minutes, until the liquid is absorbed.

Remove from the heat and fold in the raisins and the dates. Cover tightly and let stand for 15 minutes. Add the zucchini, carrots and onion and mix well.

In a small bowl, combine the lemon juice, remaining 2 tablespoons olive oil and salt. Pour over the couscous and toss to coat. Sprinkle almonds on top. Cover and refrigerate until serving time.

If desired, serve on a bed of lettuce or kale.

Serves 8-10
Adapted from source: California Cooking by the Art Museum Council and L.A. County Museum of Art