Curried Couscous and Seafood Salad

1/4 cup olive oil#188; cup lemon juice1#189; teaspoons curry powder#189; teaspoon ground cumin#189; teaspoon ground black pepper1 bottle (8 ounces) clam juice#189; cup water#189; teaspoon salt1 cup couscous2 cups snow peas, stems and strings removed, halved1 pound imitation crab, lobster or scallops, cut into bite-sized pieces1 small red bell pepper, cored and thinly sliced1 bunch of scallions, trimmed and thinly sliced crosswise#188; cup sliced almonds#188; cup raisins (optional)In a small bowl, whisk together the oil, lemon juice, curry powder, cumin and pepper. Set aside.In a medium saucepan, combine the clam juice, water and salt. Bring to a boil. Stir in the couscous. When the mixture returns to a boil, cover the pan and remove it from the heat. Let stand until all the liquid has been absorbed, about 5 minutes.Fluff the couscous with a fork and spread it on a baking sheet to cool slightly.Meanwhile, bring a medium saucepan of water to a boil. Add the snow peas and cook for 1 minute. Drain and rinse under cold water.In a large bowl, combine the snow peas, imitation crab, red bell pepper, scallions, almonds and raisins (if using). Add the cooled couscous and reserved dressing and toss to combine. Serve at room temperature or chilled.Serves six.@Recipe nutrition:Nutrition values per serving: 327 calories, 12 g fat (2 g saturated), 42 g carbohydrates, 5 g fiber, 12 g protein, 16 mg cholesterol, 925 mg sodium.Associated Press