Curried Couscous (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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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