Curried Couscous w/Chicken

Can also be made without chicken, as a side dish (omit romaine lettuce). Adapted from The Barefoot Contessa Cookbook. Serves 3-4 as a light main dish.

1.5 cups Israeli couscous
1 TBS butter
2 cups water
.25 cup plain yogurt or sour cream
.25 cup good olive oil
1tsp white wine vinegar
1tsp curry powder
.25 tsp ground turmeric
1.5 tsp kosher salt
1tsp freshly ground black pepper
1 large chicken breast, cooked and chopped
.5 cup grated or small-diced carrots
.5 cup minced fresh flat leaf parsley
.5 cup dried currants
.25 cup blanched, sliced almonds
2 scallions, thinly sliced (white & green parts)
OR
.25 cup small-diced red onion
Several cups chopped romaine lettuce

Mix couscous with water and butter, bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed and couscous is tender. Add more water during cooking if needed. Fluff with a fork.

Wisk together yogurt, olive oil, vinegar, and spices in a medium bowl. Add couscous and toss well to coat. Add remaining ingredients and mix well. Serve at room temperature over a bed of chopped romaine lettuce.