Recipe for Couscous Cranberry and Garbanzo Salad 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup chicken stock
1/2 cup water
1/2 cup olive oil
1/4 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamom
2 cup instant couscous
1 cup dried cranberries
2 sm zucchini cut into 1/2 inch dice
2 x carrots peeled and cut into 1/ inch dice
2 x scallions thinly sliced
15 oz canned garbanzo beans drained and rinsed
1/4 cup fresh lemon juice
1/2 x tpsn salt
1/8 tsp cayenne pepper
Instructions:
Instructions: In a large saucepan combine stock water 1/4 cup oil turmeric ginger and cinnamon and bring to a boil.

Gradually stir in couscous.

Cook stirring until liquid is absorbed (about 3 minutes).

Stir in the cranberries cover and let stand 15 minutes.

Transfer to a large bowl and let coot to room temperature.

Breakup any couspius lumps with your fingers.

Stir in zucchini carrots scallioris and garbanzos.

In a small bowl whisk lemon juice remaining 1/4 cup oil salt and cayenne together.

Pour over couscous salad and toss well.

Cover and refrigerate for at least 1 hour or as long as overnight.

Just before serving taste and adjust seasoning.

Garnish with chopped parsley.

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