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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episodes: Guests to Stay and Guests to Stay

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Total:: 20 min
Prep:: 20 min

Yield:: 6 servings

Level:: Easy

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.

My Private Notes

Name: Curried Couscous
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
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

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1 - 3 of 6 videos

Curried Couscous

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53