Couscous Salad With Raisins

4 c. low-sodium chicken stock
½ c. extra virgin olive oil
½ tsp. turmeric
1 tsp. ground cinnamon
1 tsp. ground cumin
1 pc. (2-inch) fresh gingerroot, peeled and finely grated
2 c. couscous
1 c. raisins
1 medium zucchini, trimmed and diced
2 medium carrots, shredded
½ c. green onions, finely chopped
¼ c. fresh lemon juice
1 orange, juiced and zested
¼ c. apple cider vinegar
2 tsp honey
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ c. honey-roasted almonds, coarsely chopped


Bring stock to a boil in a large pot. Stir in the oil, turmeric, cinnamon, cumin, ginger and couscous. Lower heat and simmer until liquid has been absorbed (about 2 minutes) stirring occasionally.
Remove from the heat and add the raisins, zucchini, carrots and green onions. Fold gently to combine. Cover pot and let stand for 15 minutes.
Meanwhile whisk together the lemon juice, orange juice, orange zest, vinegar, honey, salt and pepper. Drizzle the mixture over the couscous and toss well. Refrigerate at least 2 hours before serving. Serve at room temperature; garnish with nuts.

Source: Vibrata Chromodoris