Couscous salad with walnuts & herbs

1 cup couscous1 1/2 cup vegetable stock1 cinammon stickgenerous pinch of ground cuminpinch of cayenne pepperpinch of ground cloves or 2 whole cloves1 tsp salt10 snow peas, trimmed10 green beans, trimmed1 red & 1 yellow pepper seeded, roasted, skinned, chopped in cubes2 plum tomatoes seeded & diced2 shallots or green onions, finely sliced2 tbsp each fresh basil, mint, parsley & cilantro2 tbsp chopped walnuts1/2 cup cooked black or adzuki beans3-4 tbsp balsamic vinegar1/3 cup extra virgin olive oilonion rings to garnish Place couscous in a large bowl.Pour stock into a saucepan and bring to boil with the spices & salt.Cook for one minute, then pour the stock over the cracked wheat and let stand for 30 mins.In another bowl, combine the snow peas, beans, peppers, tomatoes, shallots, black beans, herbs & walnuts.Add the couscous into the vegetables, pour olive oil/balsamic mix & black pepper to taste.Garnish with onion rings. tip - to roast peppers, cut in half, de-seed, & place skin side up on a baking tray. roast in a pre heated oven to 425 degrees, for about 20 mins, until the skins are charred. place peppers in a plastic bag, know the end and let sit for 10 mins. The skin can be easily peeled off.