Israeli Couscous (whole wheat pearled)

1 pkg. Whole wheat couscous (toasted pasta)
2 c water boiling
1/4 c plain yogurt (non fat)
1/4 c good olive oil (organic)
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1/2 tsp kosher salt
1 tsp fresh ground pepper
3/4 cup grated carrot
1/2 cup dried currants (non raisins)
1/4 cup blanched, sliced almonds
2 scallions thinly sliced (white and green parts)
1/4 cup small-diced red onion

Makes 16 1/2 cup servings

Add the couscous to boiling water, reduce heat and boil until water is absorbed and couscous is al dente.

Whisk together the yogurt, oil, vinegar, curry, turmeric, salt and pepper.

Pour over the cooled couscous and mix well.

Add the carrots, currants, almonds, scallions and red onions. Season to taste. Serve at room temp.

Number of Servings: 16

Recipe submitted by SparkPeople user ROCKNROBN.