When added to the cooked couscous, the broth mixture acts as a flavorful dressing and keeps the salad moist.
Cooking Light JUNE 2004
Combine first 6 ingredients, stirring well with a whisk.
Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous, currants, and curry. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine couscous mixture, peas, bell pepper, pine nuts, and onions in a large bowl. Add broth mixture; toss gently to coat.
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