Couscous & Vegetable Salad with Orange & Garlic

1-1/2 c. couscous
1/2 c. raisins
1 t. turmeric
2 c. boiling water
2/3 c. sliced almonds
2 c. chickpeas or 1 15-oz. can chickpeas, rinsed and drained
3 scallions, thinly sliced
2 medium tomatoes, halved, seeded, and diced
1/3 c. fresh lemon juice
1/3 c. olive oil
2 garlic cloves, minced
Grated rind of 1 orange
2 T. minced fresh basil or 2 t. dried basil
1/2 t. salt
Freshly ground black pepper, to taste
Green leaf lettuce

Place the couscous, raisins, and turmeric in a large bowl. Pour the boiling water over them and stir well. Cover with a large plate and let sit 5 minutes. Fluff with a fork, cover again, and let sit 10 minutes longer.

Stir in the almonds, chickpeas, scallions, and tomatoes.

Combine the lemon juice, olive oil, garlic, orange rind, basil, salt, and pepper and beat to blend. Pour over the couscous mixture and toss. Cover and chill at least 30 minutes, or up to 24 hours, before serving. Serve mounded on lettuce leaves.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 74.