Couscous Summer Salad

1/2 cup currants
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1 1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley

Place the currants, orange juice, lemon juice, 1/3 cup canola oil,
salt, cinnamon, and cayenne pepper in a jar with a tight−fitting lid
and shake well. Set aside.

Bring the water and 1 Tbsp. canola oil to a boil in a medium
saucepan. Stir in the couscous, then remove from the heat, cover, and
let stand for about 6 minutes, or until the water is absorbed. Transfer
the couscous to a large bowl, fluff with a fork, and let cool.
Steam the carrot and bell pepper until they are a bright color, but
still crunchy, about 3 minutes. Rinse under cold water to stop the
cooking process and add to the couscous. Add the onion and parsley
and stir. Shake the dressing again, pour it over the couscous mixture,
and stir until well blended. Refrigerate for at least 1 hour (over
night is best). Serve cold.