Moroccan Couscous Salad

1 box couscous, unflavored
½ a red bell pepper, diced
3 green onions, sliced
¼ cup raisins
¼ cup dates, chopped
2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon ground ginger
Dash of cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh squeezed lemon juice
¾ cup Michael Flores All Natural Avocado Oil

Put the couscous in a bowl and cover with very hot water by about ½ of an inch. Quickly cover with plastic wrap; set aside for five to 10 minutes.
Once the couscous has absorbed all of the water, stir in the remainder of the ingredients. Taste and adjust the seasonings if you find it necessary. Refrigerate until ready to serve.