Citrus-Date Couscous

1/4 cup Red onion, finely chopped
1 tsp Curry Powder
1 tsp Ground Cumin
3 cup Israeli (pearl) Couscous
1 large Orange
1/2 cup Plain Low-Fat Yogurt
3 tbsp Olive Oil
3/4 cup Pitted Dates
1 medium Bulb Fennel
1/2 cup packed Fresh Flat-Leaf Parsley Leaves

In small bowl, cover onion with cold water. Let stand. In 4-quart saucepan, heat curry and cumin on medium 2 minutes or until fragrant. Transfer to large bowl. To same saucepan, add couscous. Cook 5 minutes or until toasted, stirring. Add 8 cups water; heat to boiling. Reduce heat to medium; cook 4 to 5 minutes or until just tender, stirring occasionally. Drain; rinse until cool. Drain again. Meanwhile, from orange, finely grate 1/2 teaspoon peel and squeeze 1/4 cup juice into bowl with spices. Whisk in yogurt, olive oil, and 1/2 teaspoon each salt and freshly ground black pepper until blended. Chop dates and fennel; finely chop parsley. Drain onion; add to bowl along with dates, fennel, parsley, couscous, and 1/2 teaspoon salt. Stir until well coated.

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