Rocío González prepared this delicious Moroccan Salad in her May 18th, 2019 cooking class, “Flavors of North Africa,” held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
In a medium saucepan, bring water, 2 teaspoons olive oil, and garlic to a boil. Stir in the couscous. Cover tightly and remove from heat. Leave covered for 5 minutes to steam until all water is absorbed. Use a fork to fluff and break up any lumps.
Heat a skillet over medium-low heat, spray with grape seed oil. Add drained chickpeas and spices: cumin, coriander, ginger, and cinnamon. Stir for few minutes until all spices are aromatic and chickpeas are coated with the toasted spices. Remove from heat.
Transfer prepared couscous to a large serving bowl. Mix in tomatoes, green onions, and chickpeas. Add lemon juice, remaining olive oil, basil, and salt and pepper to taste. Refrigerate 30 minutes before serving.