Curried Couscous Salad

Yummy and light, this one-dish meal is figure-friendly and full of healthy vitamins and minerals!  Enjoy it on the deck with a glass of pinot grigio and a cool breeze, or take it on a gourmet picnic with a special someone; it's perfect any time!

 For the salad:

1 1/2 cups couscous

1 can (14 ounces) chicken stock

1/2 pound green beans, trimmed

1 cup chopped, seeded cucumber

1/2 cup diced red onion

1/2 cup shredded carrots

1/2 cup dried currants

1/4 cup sliced almonds

1/4 cup chopped fresh parsley

salt and pepper

For the dressing:

1/2 cup plain yogurt

1/4 cup olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon minced garlic

1 teaspoon curry powder

1/2 teaspoon turmeric

salt and pepper

For the dressing, stir together all ingredients, seasoning with salt and pepper to taste.  Cover and refrigerate until ready to serve.

Cook couscous in chicken stock according to package directions (usually you bring stock to a boil, add couscous, remove from heat, and cover 5-10 minutes until liquids are absorbed).  Set aside to cool.

Cut green beans into 2-inch pieces on the diagonal.  Cook beans in boiling water until crisp-tender, 2-3 minutes.  Drain and set aside to cool.

Combine cooled green beans, cucumber, onion, carrots, currants, almonds, parsley, and dressing with the couscous and toss gently to mix.  Season with salt and pepper to taste.

Add chicken (sauteed and chopped) or cooked shrimp for a heartier entre salad.  Serve hot, cold, or room temperature.

Serves 4-6 (or more if used as a side dish).

Recipe adapted from Celebrate the Rain by the Junior League of Seattle.