Couscous Salad With Yogurt Dressing

A nice summertime full-meal salad. Serves 2 for a main course, or 4 small sides.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  small onion, finely chopped
• 1  small celery rib, finely chopped
• 1  cup couscous
• 1 1⁄2 cups water
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup plain fat-free yogurt
• 2  tablespoons extra virgin olive oil
• 2  teaspoons  fresh gingerroot, peeled and minced
• 1  garlic clove, peeled and minced
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
•  ground black pepper, to taste
• 1⁄2 cup dried cranberries (or raisins)
• 1⁄2 cup canned chick-peas, rinsed and drained
• 1⁄2 cup red bell pepper, seeded and chopped
• 1⁄2 cup green bell pepper, seeded and chopped
• 1⁄2 cup fresh cilantro, chopped (or parsley)
• 1⁄2 cup green onion, sliced
• 1  lemon, cut into wedges (optional)

Directions

1. For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
2. Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
3. In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
4. To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
5. Toss all the ingredients together. Garnish with the lemon wedges, if using.