Couscous, carrot and chickpea salad

Ingredients

• 2 cups (400g) couscous
• 2 cups (500ml) boiling vegetable stock or water
• 1/2 cup (75g) currants
• 300 grams chickpeas, rinsed, drained
• 2 (250g) carrots, grated finely
• 1 cup lightly packed fresh coriander leaves
• salt
• black pepper
• 1/3 cup (80ml) olive oil
• 2 teaspoons finely grated lemon rind
• 2 tablespoons lemon juice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1 clove garlic, crushed
• 1/2 teaspoon salt