Directions

1. Cook your couscous. Place israeli couscous in a medium pot over medium heat. Before adding water, let it toast (dry) for a minute or so. Fill the pot with enough water to well cover the couscous. Add a pinch of salt, bring to a boil and reduce to a simmer for about 8 minutes. Drain. Toss with a little oil, and set aside.
2. In a small skillet add cumin, ginger, orange peel and cayenne. Warm spices in the pan for just 30 seconds or so. Add the olive oil oil (enough to coat), and heat it for 30 seconds until the oil barely comes to a simmer. Remove from heat, scrape the oil & herbs into a small bowl with a smashed clove of fresh garlic (you're going to remove the garlic clove before using the dressing). Let cool for a few minutes and add dried cilantro, salt, pepper & a few good squeezes of lemon.
3. Toss half of the dressing of the dressing with cooked chickpeas & couscous. Let it marinate in the fridge for 20 minutes or so while you peel your carrots.
4. Remove the garlic clove from the remainder of the dressing. Toss everything together - couscous & chickpeas, carrot ribbons, currants, toasted almonds, and fresh mint. Taste and adjust seasonings.