Curried Couscous Salad

Curried Couscous Salad

1-1/2 cups/375 mL water
2 tsp/10 mL Watkins Chicken Soup & Gravy
1 cup/250 mL uncooked instant couscous
1/2 cup/125 mL sliced almonds, toasted
1/2 cup/125 mL raisins
1/2 cup/125 mL chopped red apple
1/4 cup/60 mL sliced green onions
Curry Dressing (recipe below)

Curry Dressing

2 cups/500 mL plain nonfat yogurt
2 to 3 tbsp/30 to 45 mL brown sugar, to taste
1 tbsp/15 mL lemon juice
2-1/2 tsp/12.5 mL Watkins Curry Powder
1/2 to 3/4 tsp/2.5 to 4 mL, to taste Watkins Cinnamon
1/2 tsp/2.5 mL
Mix all ingredients until well-combined.

In medium saucepan, bring water and soup base to a boil. Stir in couscous; remove from heat and let stand 5 minutes; fluff with a fork. Place in a large bowl along with all of the remaining ingredients; toss lightly. Cover and refrigerate at least 4 hours to allow flavors to develop. Stir before serving.

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Wilted lettuce?  Add lemon juice to a bowl of cold water and soak the lettuce in the fridge for an hour.