Serves 6 (probably more)

1 ½ cups couscous
1 Tablespoon unsalted butter
1 ½ cups boiling water
¼ cup plain yogurt
¼ cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
¼ teaspoon ground tumeric
1 ½ teaspoons kosher salt
1 teaspoon freshly ground pepper
½ cup grated (or small-diced) carrots
½ cup minced fesh-flat leaf parsley
½ cup dried currants
¼ cup blanched, sliced almonds
2 scallions thinly sliced (white and green parts)
¼ cup small-diced red onion
(Note: if you don’t have dried currants, use golden raisins or dried cranberries. I used currants and golden raisins. Dried cranberries add a nice color.)

Place the couscous in a medium bowl. Melt the butter in boiling water and pour over couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions and red onion. Mix well and taste for seasonings. Serve at room temperature.