Curried Couscous

Chef Stephanie van Loon

1 ½ couscous
1 Tbls unsalted butter
1 ½ c water

Bring the water and butter to a boil.  Remove from heat and add the couscous, cover and let sit for 5 minutes.  Fluff with a fork.

¼ c plain yogurt
¼ c olive oil
1 tsp white wine vinegar
1 tsp curry powder
¼ tsp turmeric
1 tsp salt
1 tsp black pepper

Combine all and mix well.  Set aside.

½ c grated or diced carrots
½ c chopped parsley
½ c raisins or dried cranberry
½ c almonds or pine nuts
¼ c diced red onion
2 chopped green onion

Combine the yogurt sauce and vegetable mix to couscous and mix together.  Serve by itself or with grilled chicken or Fish.  Enjoy!