Rainbow Couscous Salad - cooking recipe

Ingredients

1 cup couscous
1 cup boiling water
1 small red onion
1 red pepper
2 carrots, finely diced
3 -4 stalks celery
1/2 - 1 cup frozen peas
1/2 cup currants
Dressing
3 tablespoons balsamic vinegar
4 tablespoons rice vinegar
3 teaspoons soya sauce
1 teaspoon Dijon mustard
1 -2 teaspoon curry powder (depending on your taste)

Preparation

Put couscous in a large bowl and pour over the boiling water.
Stir to mix and leave until cool.
Fluff with a fork.
Mix in onion,peppers carrots,celery,peas, and currants.
Combine together all the dressing ingredients, pour over salad and mix well.