Curried Couscous Stuffing

Okay, sometimes we don't want the usual bread or corn stuffing.  and sometimes we don't even want the turkey.  Here is an inventive alternative, inspired by the middle east, and you can serve it hot or cold!  This recipe can be doubled or tripled.  Cooked outside the turkey.

Curried Couscous

1 box couscous (about 1 3/4 cups) cooked according to directions
For dressing:
1/2 cup plain yogurt (full or low fat)
1/4 cup rice wine vinegar (or any light colored vinegar)
1/2 cup olive oil
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
combine the dressing ingredients with a whisk, set aside.
add to the cooked couscous:
1/2 cup grated carrots (or approx. 2 med. carrots)
1/4 cup dried currants
2 tablespoons red onion, chopped fine
2 tablespoons toasted pinenuts or toasted slivered almonds
3 scallions, thinly sliced
handful of parsley, chopped
Then fold in the dressing a little at a time
Check for salt and pepper

Garnish with chopped parsley and more nuts if desired.

This can be served on a platter at room temperature or heated.
in a baking dish for 10-15 minutes at 325 degrees, covered, or until hot.