I made another great side dish last night for my fiance! I grabbed this recipe from Ina Garten's The Barefoot Contessa Cookbook. If you like curry, you will like this, and it's much easier than making an actual curry. My favorite part of this dish is the dried cranberries--they add a real pop of sweet/sour to the curry flavor.
All you need to do (other than making some couscous) is whip up a dressing of equal parts yogurt and olive oil, a little bit of white wine vinegar, some curry powder, turmeric, salt and pepper. Then add some scallions, grated carrot, parsley, and dried cranberries. The original recipe also calls for red onion and almonds, but my fiance doesn't like raw onion and I don't like nuts, so I omitted those. Ina also notes that you can use lots of other types of dried fruit, like currants or golden raisins.
You can vary the spiciness of the dish according to what blend of curry powder you use; I'm a big baby when it comes to spicy, so mine just had a little bit of heat. Another great thing about this recipe is you could replace couscous with your grain of choice. I'm a big quinoa fan, so I might try that next time!