Photo: Curried Couscous Recipe
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
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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By julisiegfried_1...
Fremont, 43
on January 26, 2012
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Absolutely loved this recipe. First time I've ever made couscous and I too found it very addictive. I did substitute the almonds for toasted pumpkins seeds. Was just fantastic and will definitely make this again and again. Will be fun to tweak every once in awhile too. Thank you Ina for another great recipe. I so respect all that you do. :0
By Honeyeyes1
on January 07, 2012
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YUMMY!! I used slivered almonds and toasted them and craisins instead of raisins, cilantro in place of parsley. I also added a pinch of sugar to cut the slight bitterness of using raw curry. Will definitely make again, I find dishes like this addictive lol :
By Sarrita
Hilllboro Beach
on August 29, 2011
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Very good recipe! Can be modified to fit your liking as one can get very creative with couscous. I omitted the salt and used broth instead. Well done Ina!
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