Easy Couscous Salad
Yield: 1-1/2 gal.
Ingredients   Weights   Measures
 MIRACLE WHIP Light Dressing    12 oz.    1-1/2 cups
 Plain lowfat yogurt    6 oz.    1-1/2 cups
 ground cumin    -    2 Tbsp.
 salt    -    1 Tbsp.
 black pepper    -    1 Tbsp.
 Canned chickpeas (garbanzo beans), drained, rinsed    4 lb. + 6 oz.    3 cups
 couscous, cooked    2 lb. + 4 oz.    2 qt.
 Red and green bell peppers, chopped    1 lb. + 4 oz.    1 qt.
 red onions, chopped    1 lb. + 4 oz.    1 qt.
 slivered almonds    6 oz.    1-1/2 cups
 fresh parsley, chopped    12 oz.    1 cup
 raisins    6 oz.    3/4 cup
MIX dressing, yogurt, cumin, salt and black pepper in large bowl until well blended.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE at least 1 hour or until ready to serve.
TIP
For a spicier flavor, add 1-1/2 cups DURKEE Hot Sauce (or 1/4 cup for trial recipe).
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