Moroccan Orange Couscous Salad

Ingredients

2 cups of couscous
2 tsp. ground cumin
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. turmeric
A pinch cayenne pepper
1/4 c. olive oil
1-1/2 c. finely chopped red onion
1 red bell pepper, chopped
1 yellow bell pepper, chopped
5 large garlic cloves, minced
A handful of raisins
1 tsp salt
1-1/2 cup of chicken broth
Zest and juice from 2 large oranges (or 1 cup of orange juice)
1 11-oz. can mandarin oranges, drained
1/4 tsp. freshly ground black pepper
5-6 cherry tomatoes for garnish
2-3 lettuce leaves for garnish

Method: In a small bowl, combine the cumin, ginger, cloves, cinnamon, turmeric, and cayenne. Add mixed spices to the saucepan and gently toast until fragrant, only about 30 to 60 seconds. Take care to not let the spices scorch. Stir in oil, onion, red and yellow peppers, and garlic, and cook until softened, about 8 to 10 minutes. Stir in raisins, salt, chicken broth, and orange juice. Turn heat to high and bring to a boil. Then stir in the couscous and remove saucepan from heat. Cover saucepan with lid and let stand 5 minutes. Fluff with a fork. Let cool to room temperature, fluffing periodically, and then stir in orange zest, oranges, and ground black pepper. Refrigerate 1 to 2 hours or overnight. Serve with fresh cherry tomatoes.