Mint sprigs

Instructions: In a 2- to 3-quart pan, bring water and bouillon cubes to a boil over high heat, stirring until bouillon cubes are dissolved. Add couscous and stir until well moistened. Remove from heat, cover, and let stand until liquid is absorbed and couscous is tender (about 20 minutes).

Spread almonds in a shallow baking pan; toast in a 350 degree oven until golden (about 8 minutes).

Prepare Curry Dressing. Stir cooked couscous well with a fork to separate grains. Add dressing, zucchini, raisins, chopped apricots, and almonds; cover and refrigerate for at least 2 hours or until next day.

Just before serving, line a platter with lettuce leaves and mound salad in center. Garnish with apricot halves and mint.

Curry Dressing Combine 1 1/2 cups plain yogurt; 2 tablespoons each lemon juice and Major Grey's chutney, chopped; 2 teaspoons curry powder; and 1/4 teaspoon each dry mustard, ground ginger, and ground cinnamon. Season with ground red pepper (cayenne) to taste. Stir until well blended.

Yield: Makes 8 to 10 servings.