Curry Couscous and Quinoa Pilaf (Vegetarian)

Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely about 15 minutes.

Meanwhile bring water to a boil in a pot and add quinoa. Bring to a simmer stirring occasionally. Reduce heat to medium-low cover and simmer until water is absorbed about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.

Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown about 3 minutes. Let cool and add to the couscous and quinoa. Add celery carrots garbanzo beans parsley raisins green onions and preserved lemon. Stir to combine.

Combine 2/3 cup olive oil vinegar honey 2 tablespoons turmeric 2 tablespoons curry powder vegetable soup mix 1 teaspoon salt and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture a little at a time stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop 8 hours to overnight.