Instructions: 1. 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.

2. 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 cups.

Prep time: 10 minutes plus standing

Cooking Time: 5 minutes

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

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