Coucous Salad

Another native recipe from Morocco. Couscous is a staple dish in most North African countries such as Morocco, Algeria and Tunisia. Couscous can be eaten alone or with meat or stew atop of it.
Although traditional couscous has a quite extensive preparation time, quick cook couscous is now available all over the world.
Ingredients:
2 cups low-salt chicken broth
2 Tbsp extra-virgin olive oil, divided
1 Tbsp ground ginger
2 garlic cloves, pressed
2 tsp salt, divided
1 tsp ground tumeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1 10 ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes
1 large red bell pepper, cut into 1/2 inch cubes
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans
2 tsp finely grated lemon peel
1/4 cup fresh lemon juice

Bring chicken broth, 1 Tbsp oil, ginger, 1 tsp salt, tumeric, cinnamon, and cumin to a boil in large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover and let stand about 10 minutes. Fluff couscous with a fork. Transfer to a large bowl. Add cucumber, red pepper, carrot, green beans, and lemon peel. Whisk remaining 1 Tbsp oil, 1 tsp salt, and lemon juice in small bowl. Add couscous, toss to coat. Season to taste with salt and pepper.