Recipe: Crunchy Couscous Salad with Spiced Yogurt Dressing (using raisins and nuts)

CRUNCHY COUSCOUS SALAD

"This is an excellent salad to serve at a party or large gathering of friends. It has the added advantage of keeping well so that you can prepare it the day before or several hours ahead of time."

FOR THE SALAD:
2 1/2 cups water
Pinch of salt
1 cup couscous
1/2 cup shelled fresh or frozen peas
1/3 cup chopped walnuts
1/3 cup chopped pecans
1/2 cup dark raisins
1 medium-size red onion, chopped
2 medium-size cucumbers, peeled, seeded, and cubed
A few fresh mint leaves, finely chopped
FOR THE DRESSING:
1 (8 ounce) container (1 cup) plain yogurt
2 teaspoons pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoon Dijon, Meaux, or another French mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/3 teaspoon ground cinnamon
Pinch of cayenne pepper
Salt to taste
1 head red leaf lettuce, separated into leaves (for serving)

TO MAKE THE SALAD:
In a medium-size saucepan, bring the water to a boil. Add the salt, couscous, and peas, return to a boil, and stir well while the water is boiling for 2 to 3 minutes. Remove the pan from the heat, cover, and let stand until all the liquid is absorbed, 15 to 20 minutes.

Put the couscous and peas in a deep salad bowl. Add the walnuts, pecans, raisins, onion, cucumbers, and mint and toss gently to mix well; set aside.

TO MAKE THE DRESSING:
Whisk the dressing ingredients together in a measuring cup or small bowl until smooth.

Pour the dressing over the salad and mix until everything is well coated. Refrigerate for a couple of hours.

JUST BEFORE SERVING:
Arrange the lettuce leaves over a large platter and spread the couscous salad over the top. Serve immediately.

Makes 8 servings
Source: Twelve Months of Monastery Salads by Victor-Antoine D'Avila-Latourrette