Instructions: Bring the water to a boil in a medium saucepan. Add couscous. Stir, cover and remove from heat. Let stand until all water is absorbed. Season with salt and pepper, set aside to cool.

In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds and chick peas. Stir and mix well.

Whisk together the salad dressing, yogurt, cumin, salt and pepper.

Pour the dressing over salad; stir until well blended, chill and serve.

Description: "This is a quick and easy salad to prepare and it tastes great!"

NOTES : Kristin notes: Original recipe called for cooking the couscous in butter first. Try using WW couscous.

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