Moroccan-Inspired Couscous-Chickpea Salad — Three Many Cooks

Ingredients

• 1⅓ cups couscous
• 1 teaspoon each: ground ginger and cumin
• ¼ teaspoon ground turmeric
• 1 can (15 to 16-ounces) garbanzo beans, drained
• 1 cup each: diced red bell pepper, grated carrots, sliced radishes
• ¾ cup each: diced apricots and roasted pistachios
• 4 scallions (white and green parts), sliced thin (about ½ cup)
• ¼ cup chopped fresh cilantro
• Dressing: ⅓ cup each: olive oil, rice wine vinegar, and orange juice concentrate
• Salt and ground black pepper