Curried Couscous

[Guest guest]

Curried Couscous

 

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

 

 

 

1 1/2 cups couscous

1 tablespoon unsalted butter

1 1/2 cups boiling water

1/4 cup plain yogurt

1/4 cup good olive oil

1 teaspoon white wine vinegar

1 teaspoon curry powder

1/4 teaspoon ground turmeric

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup small-diced carrots

1/2 cup minced fresh flat-leaf parsley

1/2 cup dried currants or raisins

1/4 cup blanched, sliced almonds

2 scallions, thinly sliced (white and green parts)

1/4 cup small-diced red onion

 

Place the couscous in a medium bowl. Melt the butter in the boiling water and

pour over the couscous. Cover tightly and allow the couscous to soak for 5

minutes. Fluff with a fork.

 

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and

pepper. Pour over the fluffed couscous, and mix well with a fork. Add the

carrots, parsley, currants, almonds, scallions, and red onions, mix well, and

season to taste. Serve at room temperature.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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