1 1/2cupscooked chickpeas (1 14.5-ounce can, drained and rinsed)
1 cup grated carrots (about 2 medium or large carrots, peeled and grated)
3tablespoonsdried currants (substitute 1/4 cup golden or regular raisins)
1/2cupfinely chopped fresh parsley leaves
1/4cupfinely chopped fresh mint leaves
Bring 1 1/4 cups water, the 1 teaspoon olive oil, and the 1/4 teaspoon salt to a boil in a saucepan. When the water is boiling, stir in the couscous quickly, then cover the pot. Remove the pot from heat and allow it to stand for 5 minutes. Fluff the couscous with a fork. If you'd like a cold (but less quick) salad, allow the couscous to cool for 15 minutes before transferring it to the fridge in an airtight storage container and allowing it to cool completely, about 1-2 hours. Alternately, you can skip refrigeration make the salad with warm couscous.
Mix the cooled or warm couscous and all remaining ingredients in a large mixing bowl. Adjust salt, oil, vinegar/lemon, and herbs to taste. Serve!
Leftover salad will keep in an airtight container in the fridge for up to 4 days.