Curried Couscous Salad

This is a unique side dish that's perfect for a warm summer evening. I created this for RSC #7. Add as much or as little curry as you please. You can use a red bell pepper instead of green, but the green makes for a more colorful salad. One reviewer also enjoyed this salad after adding a can of tuna. See the note in parentheses to make this dairy-free.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 1  cup  uncooked couscous
• 1 1⁄4 cups boiling water
• 1  medium tomatoes, chopped
• 1  green bell pepper, chopped
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (8 ounce) container plain yogurt (or soy yogurt to make this dairy-free)
• 1 -1 1⁄2 teaspoon curry powder
•  salt and pepper

Directions

1. Place couscous in a large bowl and pour boiling water over the top. Let it soak for 10 minutes to swell the grains, then fluff it with a fork.
2. Add the remaining ingredients to the couscous and stir well to combine.
3. Chill in the refrigerator, if desired, and enjoy!