|Olive oil/Vegetable oil||2 Tablespoon|
|Instant chicken broth and seasoning mix||1|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Uncooked couscous/Dry precooked semolina||3 Ounce|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated zucchini||1⁄2 Cup (8 tbs)|
|Grated carrots||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
In 1-quart saucepan combine 1 tablespoon oil with the broth mix, cinnamon, and ginger; add water and bring to a boil.
Stir in couscous and raisins; return mixture to a boil and cook until liquid is absorbed.
Transfer to large bowl and let cool.
Add tomato, zucchini, carrot, onion, lemon juice, salt, and remaining tablespoon oil to cooled couscous mixture and toss to combine; cover and refrigerate for several hours to allow flavors to blend (may be refrigerated overnight).
Just before serving, toss salad again; serve on bed of lettuce leaves and garnish with parsley sprigs.