1 Small Zucchini, Shredded	1/4 Tsp Pepper
1 Cup Couscous	Pinch Ground Cloves
1/3 Cup Olive Oil	Pinch Cinnamon
1/4 Cup White Vinegar	1 Can Black Beans Or Chickpeas,
1 Tsp Ground Cumin	-Drained And Rinsed
1/2 Tsp Ground Coriander	2 Carrots Diced
1/2 Tsp Salt	1 Cup Cherry Tomatoes Quartered
1/4 Tsp Paprika

Placed zucchini and couscous in heat proof bowl, pour 1 cup boiling water. Cover and let stand for 5 minutes fluff with fork. Whisk together olive oil, wine vinegar, ground cumin, ground coriander, salt, paprika, pepper, ground cloves and cinnamon; pour over couscous. Add black beans or chickpeas and diced carrots; toss with fork to combine. (Make-ahead; cover and refrigerate for up to 4 hours.)