Couscous Salad With Yogurt Dressing

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

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Steps

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For the couscous: heat the oil in a 2-qt.

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Saucepan over medium heat.

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Add the onion and celery and cook for 2-3 minutes , stirring occasionally , until the vegetables are softened.

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Stir in the couscous.

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Cook and stir for 1 minute until coated with oil and lightly toasted.

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Add the water and bring to a boil , stirring.

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Remove from the heat and cover with lid.

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Let stand for 30 minutes , until cooled and the liquid is absorbed , uncovering occasionally to fluff with a fork.

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In the meantime , make the dressing: in a bowl , whisk together the lemon juice , yogurt , oil , gingerroot , garlic , cumin , ground coriander and pepper.

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To make the salad: transfer the couscous to a large serving bowl.

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Add the cranberries , chickpeas , bell peppers , cilantro and green onions.

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Add the dressing.

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Toss all the ingredients together.

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Garnish with the lemon wedges , if using.

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Ingredients

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extra virgin olive oil, onion, celery rib, couscous, water, fresh lemon juice, plain fat-free yogurt, fresh gingerroot, garlic clove, ground cumin, ground coriander, ground black pepper, dried cranberries, canned chick-peas, red bell pepper, green bell pepper, fresh cilantro, green onion, lemon