Moroccan Couscous Salad

I wonder if I can use quinoa instead of couscous.

While traditional couscous with its exotic spices is the stuff of cold winter nights, I love that the same spices—ginger, turmeric, cinnamon, and cumin—can make a cool couscous salad that's perfect on even the sultriest days. My favorite go-along is grilled chicken, but the salad is also good with grilled fish. When I've got leftover couscous, I spoon it onto a bed of lightly dressed greens, surround it with slices of tomato (and sometimes hard-boiled eggs), and call it lunch. - Dorie Greenspan

Read More http://www.epicurious.com/recipes/food/views/Grilled-Lemon-Chicken-and-Moroccan-Couscous-Salad-242984#ixzz2kJNRWPw8

Couscous:

• 2 cups low-salt chicken broth
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon ground ginger
• 2 garlic cloves, pressed
• 2 teaspoons salt, divided
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 10-ounce box plain couscous
• 1/2 cup raisins
• 1 cucumber, peeled, seeded, cut into 1/2-inch cubes
• 1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
• 1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
• 1 cup thinly sliced green beans or trimmed sugar snap peas
• 2 teaspoons finely grated lemon peel
• 1/4 cup fresh lemon juice

For couscous: 
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.