"Make Mine Moroccan" Couscous Salad

1 T. olive oil, divided
1/4 t. ground turmeric
1/4 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground cumin
1/4 t. cayenne pepper
1-1/2 c. couscous
1-1/4 c. water
1 c. apple juice
1 t. light brown sugar or a natural sweetener
Salt
1 15-oz. can chickpeas, drained and rinsed
1 8-oz. can sliced carrots, drained
1/4 c. chopped dried fruit
1/4 c. golden raisins
2 T. chopped unsalted peanuts

Heat 1/2 T. of the oil in a medium saucepan over low heat. Add the turmeric, ginger, cinnamon, cumin, cayenne, and couscous, and stir until fragrant, about 1 minute. Do not burn. Stir in the water and juice and bring to a boil. Reduce heat to very low, cover, and cook 5 minutes. Remove from heat and let stand about 5 minutes longer.

Transfer the couscous to a large bowl, using a fork to fluff it up. Stir in the remaining 1/2 T. oil, sugar, and salt to taste.

Add the chickpeas, carrots, dried fruit, and raisins. Toss gently to combine. Garnish with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 149.