Couscous Salad

2 cups couscous (wheat semolina)
2½ cups water
5 tablespoons olive oil
4½ teaspoons salt
2 medium cooking onions (cut in half and sliced to thin strips)
2 green zucchini's (not peeled and & cut into small cubes)
2 green onions (cut into small slices)
¼ red onion (peeled and cut into small cubes)
200g currants (soaked in hot water for 10 minutes & then dry them)
1 can (540ml) chick peas (strained)
7 tablespoons red wine vinegar
1½ teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano

Pour the dry couscous into a bowl. Pour the water, olive oil, and salt into a pot and bring them to boil. Pour the pot of boiling water, olive oil and salt into the couscous bowl. Cover the bowl for 10 minutes. Then uncover the bowl and begin to mix the couscous with a spoon (to separate clumps let cool for an hour).

Sauté the cooking onions on a frying pan and add very little olive oil until they have a golden brown color. Place the zucchinis in a small bowl (a bowl that fits the microwave) & add a small portion of water at the bottom of the bowl. Proceed to cover and cook in the microwave for 4 minutes. When cooked, strain and set aside.

Add the sautéed onions, zucchinis, currents, green and red onions and the chick peas to the couscous and mix together. Then add the red wine vinegar, dried thyme, the dried oregano and mix all together.

When mixing is complete, place the salad in the fridge for 2 hours and serve. For best results prepare it a day in advance. It will taste even better the next day!