1 tsp. butter OR margarine
1/2 cup un-cooked couscous
1 cup water
1 red onion – chopped
1 red bell pepper – seeded, chopped
1/3 cup chopped fresh parsley
1/3 cup seedless raisins
1/3 cup toasted sliced almonds
1/2 cup canned chick peas – drained, rinsed
1/2 cup creamy salad dressing – low-fat okay
1/4 cup plain yogurt – low-fat okay
1 tsp. ground cumin
salt and pepper – to taste
Melt butter in a saucepan and over medium-low heat.
Add couscous and stir until coated in butter.
Add water and bring to boil; reduce heat to a simmer.
Cover and cook until all water is absorbed.
Season with salt and pepper; set aside to cool.
In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds, and chick peas; stir to mix well.
Whisk together the salad dressing, yogurt, cumin, salt, and pepper.
Pour the dressing over salad; stir until well blended; chill and serve.