Dressing:
1/2 tsp cumin, ground
1/4 tsp cardamom, ground
1/4 tsp cinnamon, ground
1/4 cup lemon juice (~1-2 lemons) (+ zest, for salad mixture below)
1/4 cup orange juice (1 orange) (+ zest, for salad mixture below)
1 tbsp minced or grated fresh ginger (1-inch piece)
1 tbsp honey
1/4 cup lemon oil or olive oil
Salt and freshly ground pepper to taste
The salad:
1 1/2 cups dry pearl couscous (larger grain preferred)
1 1/2 cup water
1/4 tsp turmeric
1 small red pepper, diced
1 small yellow pepper, diced
1 small zucchini, diced
1/2 small red onion, minced
10 -15 dried apricots, sliced
1/2 cup zante currants
1/2 cup chopped fresh cilantro
Lemon and orange zest
Optional: 1 cup toasted chopped pistachios or almond slivers
Combine dressing ingredients, blend well, using wire whisk or handheld immersion blender. May be made a few days/hours ahead and kept refrigerated.
Preheat oven to 375 degrees F. Place couscous on a baking pan. Roast for 10 minutes until golden brown. Cool and place in a bowl.
Whisk turmeric into the water and bring to a boil in saucepan. Add couscous, reduce heat to simmer and cook, loosely covered, for 10-15 minutes. Set aside, covered, for an additional 10 minutes unteil the water is absorbed and the couscous is tender. Use a fork to fluff the couscous, breaking up any lumps. Combine with chopped/diced ingredients and citrus zests.
Pour dressing over salad, combine well, and serve.
