Couscous Pilaf Salad

From Canadian Living Magazine. First printed in Hot Off the Griddle #48, February 1996.

INGREDIENTS

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 tbsp each cider vinegar, chicken stock
• 1 tbsp curry powder
• 1 tsp brown sugar
• 1/2 tsp each salt and ground cumin
• Pinch of cinnamon
• 2 cups fresh or frozen peas, cooked
• 1/2 cup diced sweet red or green pepper
• 1/4 cup raisins
• 1 cup couscous
• 1 1/3 cups chicken or vegetable stock

METHOD

1. In nonstick skillet, cook couscous over medium heat for 5 to 7 minutes or until lightly browned, stirring frequently.
2. Remove from heat.
3. In small saucepan, bring stock to boil; add to couscous.
4. Cover and let stand for 5 minutes; fluff with fork.
5. In small saucepan, heat oil over medium heat; cook onion for 3 to 5 minutes or until tender.
6. Stir in vinegar, chicken stock, curry powder, sugar, salt, cumin and cinnamon.
7. Add to couscous along with peas, sweet pepper and raisins; toss gently.

(Can cover and refrigerate for up to 1 day.)

Serves 6.