CHICKPEA AND CRANBERRY COUSCOUS SALAD 2-1/2 c. chicken stock 1/2 tsp. turmeric 1/2 tsp. ginger 1/2 tsp. cinnamon 2 c. couscous 1 c. dried cranberries 1 medium zucchini, diced 2 carrots, peeled and diced 3 green onions, chopped 2 c. cooked chickpeas (or 1 19-oz./540-ml can) drained and rinsed 1/4 c. canola oil, divided 1/4
