Curried Couscous

1 1⁄2 cups Couscous
1 Tbs. unsalted Butter
1 1⁄2 cup boiling Water
1⁄4 cup Plain Yogurt (or Sour Cream)
1⁄4 cup Olive Oil
1 tsp. White Wine Vinegar
1 teaspoon Curry Powder
1⁄4 teaspoon ground Turmeric
1 1⁄2 teaspoons kosher Salt
1 teaspoon Pepper
1⁄2 cup grated Carrots
1⁄2 cup Dried Cranberries
1⁄4 cup sliced Almonds
2 Green Onions, thinly sliced
1⁄4 cup diced Red Onion

Place the couscous in a medium bowl.

Melt butter in the boiling water and pour over the couscous.

Cover tightly with aluminum foil and allow the couscous to soak for 5 minutes.

Fluff couscous with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork.

Add the carrots, cranberries, almonds, green onions, and red onions; mix well and taste for seasonings.