Recipe: Moroccan Couscous Salad (with chickpeas, raisins and dried apricots)

MOROCCAN COUSCOUS SALAD

"This no-fuss salad is healthy and fast - from stovetop to table in less than thirty minutes!"

1 1/2 cups vegetable broth
1 pinch nutmeg
1 cup couscous
1/2 cup raisins
1/4 cup chopped dried apricots
1 (16 ounce) can chickpeas, rinsed and drained
FOR THE DRESSING:
3 tablespoons olive or vegetable oil
1/2 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Combine broth and nutmeg in medium saucepan and bring to boil. Remove from heat and stir in couscous, raisins and apricots. Cover and let stand 5 minutes.

Fluff couscous with fork; cool. Stir in chickpeas.

Whisk oil, lemon peel, juice, salt and pepper in bowl; add to couscous and toss to combine.

Serve at room temperature.

Makes 6 servings (1 cup each)
Source: Ladies Home Journal