Couscous Salad

Ingredients :
2 cups water
2 Tbsp olive oil
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp chopped fresh gingerroot
2 cups couscous
1 cup chopped zucchini
1/2 cup chopped carrot
1/2 cup chopped green onion, including tops
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
15 ounce can garbanzo beans (chick peas), drained
3 Tbsp olive oil
1-1/2 Tbsp lemon juice
Salt to taste
Lettuce leaves
1/2 cup sliced almonds

Method:
In a 1-quart saucepan, bring water, 2 tablespoons oil and spices to a boil. Stir in couscous and raisins. Cover pan and remove from heat; let stand for 15 minutes. Transfer to a large mixing bowl and add vegetables. In a small bowl, combine 3 tablespoons oil, lemon juice and salt. Pour over salad and mix well, breaking up any clumps. Cover and refrigerate for 8 hours or overnight. To serve, mound on a lettuce-lined platter and sprinkle with almonds