Couscous Salad - cooking recipe

Ingredients

1 1/2 c. couscous
1 1/2 c. water or chicken broth
1 1/2 tsp. salt
4 scallions, finely chopped (green part included)
1 (20 oz.) can chickpeas, drained and rinsed
1 large onion, chopped
1 c. sweet pepper, diced
1 c. sweet pimiento, diced
2 Tbsp. curry powder
6 Tbsp. white wine vinegar
3/4 c. vegetable oil
1 c. dried currants

Preparation

Bring water or broth with salt to a boil.
Put couscous in a large bowl and pour boiled water over it.
Cover and let stand for 5 minutes.
Remove cover and let couscous cool enough to handle with fingers.
With fingers, crumble couscous to make it fluffy and eliminate lumps.
Let it cool completely.
In a skillet, heat 1/4 cup oil.
Saute the onion until soft and then add the curry powder.
Cook for about 2 minutes longer.
To cooled couscous, add onion, curry
mixture, chickpeas, pimiento, pepper and currants. Toss and moisten with vinegar and remaining oil.
Add salt if necessary.
This can be made up to 3 days ahead and refrigerated covered loosely with Saran Wrap.
Before serving, bring salad to room temperature and fluff it up with a fork.
Serve on lettuce leaves.