1. In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
2. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
3. Fluff again, rubbing with your fingers to break up any lumps. Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss.
4. In a small jar with a lid, shake olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well.
5. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper and lemon juice to taste before serving.
This recipe is absolutely delicious (tried it Saturday night). This makes a perfect cool meal for a hot evening. Serve it with some fresh sliced tomatoes from the garden.'