Orange, Raisin, Couscous Salad - cooking recipe

Ingredients

1 1/2 cups couscous
2 1/4 cups vegetable broth (for a non-vegetarian version, you can use chicken broth. I have done both ways and both are good)
1 cup peas (I used frozen and let them sit out for about 30 min. just to get them to thaw a little bit)
5 green onions, chipped
1/2 cup carrot, sliced thinly at an angle and cooked until just tender
2 celery ribs, sliced
1 cup raisins
1/3 cup orange juice, plus another 1/3
1/4 cup green bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/2 cup almonds
1/3 cup red wine vinegar (or you can use rice vinegar)
1/4 teaspoon turmeric
1 1/2 teaspoons curry powder (I used a little more because we are crazy about curry)
1 teaspoon Dijon mustard

Preparation

Combine couscous with broth and bring to boil.
Cover and remove from heat and set aside.
Place raisins in 1/3 c orange juice and set aside for 15 minutes.
Combine carrots (pre cooked until just tender) and peas, green onions and raisins with couscous.
Whisk or blend other 1/3 c orange juice, vinegar, turmeric, curry and Dijon mustard.
Pour over couscous mixture and stir well to combine.
Either serve immediately or chill a little bit before serving.