Salads : Moroccan Couscous

• 1/2 cup almonds
  
• 1 red bell pepper
  
• 1 green bell pepper
  
• 1 1/2 cups dry whole-wheat couscous
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon turmeric
  
• 1 1/4 cups boiling water
  
• 1 cup penny-sliced carrots
  
• 1 cup cut green beans
  
• 1/3 cup currants
  
• 1/3 cup finely diced red onion
  

• 1/4 cup olive oil
  
• 1/4 cup vegetable oil
  
• 1/4 cup fresh lime juice
  
• 1/2 teaspoon salt (or more to taste)
  
• 1/2 teaspoon cinnamon
  
• 6 tablespoons orange juice concentrate
  
• 4 tablespoons chopped fresh parsley
  
• 1 tablespoon chopped fresh spearmint
  
• 2 teaspoons Original Tabasco® brand Pepper Sauce
  

Preheat oven to 200° F. Toast almonds in oven for 10 to 15 minutes. Cool, then chop. Slice bell peppers into thin strips, then crosswise again. Set aside.

Place couscous, salt, and turmeric in a large bowl; stir in boiling water. Cover and let stand 10 to 15 minutes; fluff with a fork.

Steam carrots for 3 minutes. Separately, steam green beans until color is dark green. Add steamed vegetables to couscous. Stir in bell peppers, almonds, currants, and onion.

Whisk together marinade ingredients. Toss couscous and vegetable mixture with marinade. Chill at least one hour before serving.

Makes 4 servings

Adapted from "Tastes of Jewish Tradition," one of the winners of the 2002 TABASCO® Community Cookbook Awards.