Dressing: 1/4 cup lemon juice 1/2 cup olive oil 1/2 tsp. cumin 1/2 tsp. curry 10-12 drops Tabasco 2 tsps. chopped garlic 1/3 cup toasted pine nuts or almonds (optional).
Bring broth to a boil, add couscous and stir. Cover and remove from heat. Let stand 5 minutes. Uncover and add all salad ingredients. Mix well. Blend all dressing ingredients except nuts. Toss with salad. Refrigerate at least one hour. Garnish with nuts.
