Michele B's Couscous/Chickpea Salad

This is a very tasty recipe for lunch when you are having a rest day.
3 Tbsp olive oil
2 garlic cloves, crushed (2 tsp dry)
1/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp tumeric
2 cups vegetable stock (1 veg cube dissloved in 2 cups water)
1 cup couscous
2 cups canned chickpeas, rinsed, drained (dehydrate)
1 large carrot, shredded (dehydrate)
1 small red bell pepper, diced (dehydrate)
1 large tart apple, cored and diced (can be kept fresh or dehydrate diced apple after coating with lemon juice to prevent browning)
1 small cucumber or zucchini,diced (can be kept fresh, so no need to dehydrate)
1 small red oinion, diced (dehydrate)
1/3 cup golden raisins
1/4 cup lemon juice
1 tsp salt and pepper to taste
Saute spices in 2 Tbsp oil.
Add vegetable stock and bring to a simmer.
Slowly stir in couscous, and bring to a boil, stirring constantly. 
Remove from heat and let stand 15 min. Fluff.
Add REHYDRATED veg and chick peas, apple, raisins, remaining oil, lemon juice salt and pepper.