Moroccan Pasta Salad

Ingredients:

1 cup israeli couscous or moghrabieh
1 cup carrots, finely chopped
15 green olives, finely chopped
1/2 cup preserved lemon, chopped
1/2 red bell pepper, chopped (optional)
2 small shallots, minced
juice of 1 lemon
2 tablespoons olive oil
salt and pepper
1/2 teaspoon ginger, minced
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
2 tablespoons parsley, chopped
1 tablespoon mint, chopped (optional)

Cook the couscous and allow to cool.

Meanwhile toss carrots, olives, and lemon together. Whisk lemon with olive oil, shallots, salt and pepper, ginger, cumin, and cinnamon.

Toss couscous with the vegetables, dressing, parsley, and mint.