Moroccan Seafood And Broccoli Salad - cooking recipe

Ingredients

4 cups broccoli florets
6 slender scallions, thinly sliced (white and green parts)
1 medium red bell peppers or 1 medium yellow bell pepper, diced
1/4 cup currants (optional) or 1/4 cup raisins (optional)
3/4 lb small shrimp or 3/4 lb bay scallop, cooked
3 cups chicken broth or 3 cups chicken bouillon
1 1/2 cups couscous
1/4 cup chopped flat leaf parsley
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/4 cup chopped nuts (optional)
Dressing
2 tablespoons fresh lemon juice
1 teaspoon mild curry powder
1/4 teaspoon hot curry powder (optional)
1/2 teaspoon fresh ground pepper
1/8 teaspoon crushed red pepper flakes (or to taste)
2 tablespoons extra virgin olive oil

Preparation

Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl.
Add scallions through seafood.
Bring the chicken broth to a boil in a medium saucepan. Add the couscous, parsley and thyme, and cook 30 seconds; remove pan from heat, cover tightly and let stand 5 minutes.
Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified.
Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well.
Chill at least 1 hour.
Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.