Curried Couscous

1 1/2 cups couscous
1 TBS butter
1 1/2 cups water
1/4 cup plain, nonfat yogurt
1/4 cup olive oil
1 tsp cider vinegar
1 1/2 tsp curry powder
1/4 tsp turmeric
1/4 tsp allspice
1 tsp kosher salt
cracked black pepper to taste
1/2 cup grated carrot
1/2 cup dried cranberries
2 green onions, chopped
1/4 cup red onion, minced
1/4 cup pine nuts

In a saucepan, toast the pine nuts over medium heat until fragrant and beginning to turn golden. Remove to a large pan, pour in couscous, butter, and water; bring to a boil, and cook for about 5 minutes and turn off the heat. The water should be absorbed; cover and set aside. In the large bowl, pour the yogurt, olive oil, vinegar, and spices over the pine nuts. Whisk until thoroughly combined. Add the carrot, cranberries, green and red onions and toss to coat with the dressing. Dump in the couscous and toss again. Serves about 4 in main dish portions, 6-8 as a side.

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