Ingredients
1/2
cup plain yogurt
2
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/4
teaspoon curry powder
2
cups cooked couscous
1
cup sliced zucchini
1
cup garbanzo beans (from 15-oz can), rinsed and drained
1/4
cup chopped red bell pepper
2
medium green onions, sliced (2 tablespoons)
Lettuce leaves
Preparation
In small bowl, mix all dressing ingredients.
In large bowl, mix all salad ingredients except lettuce. Stir in dressing. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours.
Serve salad on lettuce.
