1½ cups couscous
1 T unsalted butter
1½ cups boiling water
¼ cup plain yogurt
¼ cup olive oil
1 tsp white wine vinegar
1 tsp curry powder
¼ ground turmeric
1½ tsp kosher salt

1 tsp ground black pepper
½ cup small diced carrots
½ cup minced flat leaf parsley
½ cup dried currants or cranberries
¼ cup blanched sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small diced red onion

Place the couscous in a medium bowl. 

Melt the butter in the boiling water and pour over the couscous.  Cover tightly and allow the couscous to soak for 5 minutes.  Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper.  Pour over the fluffed couscous and mix well with a fork. 

Add the carrots, parsley, cranberries, almonds, scallions, and red onions.  Mix well and taste for seasoning. 

Serve at room temperature.