Curried couscous

  • 1 tablespoon unsalted butter
  • 1 ½  cups boiling water
  • ¼ cup plain yogurt
  • ¼ 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.

Mom's changes

  • use Israeli couscous OR quinoa*
  • add chopped dried cranberries
  • use dried currants (not raisins) - available in bulk at Whole Foods
  • use grated carrots (instead of chopped)
  • I don't usually add the onion
  • Greek yogurt instead of plain (double the protein)
  • lightly toasted the almonds (can use slivered or sliced) - ADD just before serving
  • I didn't have sea salt, but that probably would have been better (less "bland"!)
*If you prepare the couscous or quinoa with chicken stock, cut WAY back on the salt added to the dish - you can add more later!

originally from
Ina Garten