Moroccan Couscous

     Couscous is an easily adapted dish to suit all tastes and dietary requirements.  You can add what you can eat and eliminate what you can't.  Feel free to experiment; if you like toasted nuts like I do, add more than the recipe calls for; if you don't like curry, leave it out.
      It may seem that the curry powder, turmeric, and white wine vinegar would make the dish too spicy, but they are in such a small quantity compared to the other ingredients they shouldn't bother you. 
     
                                                            Moroccan Couscous

                                                

1 10 oz. box roasted garlic and olive oil couscous
4 oz. soy cream cheese with herbs and chives
2 tblsp. olive oil
1 tsp. white wine vinegar
1/4 tsp. curry powder
1/8 tsp. ground turmeric.
1/4 tsp. salt
1/2 tsp. ground pepper
1/2 cup chopped carrots
1/2 cup dried cranberries or raisins
1/4 cup chopped, toasted almonds
1 tsp, dried onion

     Pour couscous from box into a bowl. Pour 2 cups of boiling water over the couscous and cover tightly.  After it has soaked for 5 min., fluff with a fork.
     Meanwhile, mix the soy cream cheese, olive oil, white wine vinegar, curry powder, ground turmeric, salt and pepper.  Pour over the fluffed couscous and mix.  Add the carrots, cranberries or raisins, almonds and dried onion.  Allow to sit a few minutes so the dried onion can absorb some liquid.  This can be served hot, room temperature, or cold.  Servings 5-6

      Next week I will share my recipe for Chocolate Toffee Shortbread Bars.  Not only are they nice to enjoy with a cup of coffee or tea, they also look good on a buffet or snack table while you are cheering on your favorite football team.  See you next time.