Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pour the couscous into a large bowl. mix in the soup powder and olive oil. add the boiling water and let soak until all the water has been absorbed. place the carrots and parsley in a food processor. peel the lemon with a potato peeler and add to the food processor. process until a minced finely. add the juice from the lemon, olive oil, ginger and pepper. process until a paste has been formed. add paste to the ready couscous and mix together. add the chickpeas and mix together. turn into a salad bowl and chill for at least two hours.

Target recipe: add the first 14 ingredients to a non-reactive saucepan. cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender. add in the bell pepper and cook for 2 more minutes. take pan off of burner and add in the peas. add in couscous; stir. cover and let sit for 10-15 minutes. add in olives; fluff couscous with a fork to mix. season to taste with salt and pepper. spoon onto individual plates; sprinkle with pine nuts and currants.