Instructions: For Salad: Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool. Mix all remaining salad ingredients into cooled couscous. For Dressing: Mix first 4 ingredients in bowl.

Gradually mix in oil. Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.
*Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. 8 Servings Bon Appetit

NOTES : Currants, roasted peppers, chick-peas, olives, green onions and cilantro add color and flavor to this portable salad. To start, dip wedges of pita bread into store-bought hummus (a creamy puree of chick-peas and sesame paste, available at Middle Eastern markets). A slightly chilled Beaujolais or lemonade is a refreshing beverage choice.

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