Moroccan Couscous and Chickpea Salad

Ingredients

• 1 teaspoon pepper black
• 15 ounce garbanzo beans rinsed canned (garbanzo beans)
• 0.3 teaspoon ground pepper 
• 0.3 teaspoon cinnamon 
• 1.5 cups couscous 
• 3  spring onion chopped
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 1  optional: lemon 
• 6 servings olive oil 
• 1 cup parsley chopped
• 1 cup pistachios unsalted shelled
• 1 small bell pepper diced red
• 1 small bell pepper diced red
• 6 servings salt to taste
• 0.5 teaspoon turmeric 
• 1.5 cups vegetable stock 

Equipment

• bowl

Directions

1. Heat broth and a teaspoon of salt and bring to a boil.
2. Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.After 5 minutes, remove cover and fluff couscous with a fork.In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
3. Add the zest and juice of the lemon and mix again.
4. Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
5. Let the salad marinate for an hour or so before serving.