Curried Couscous

(recipe, Ina Garten)

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This salad is quick, easy, and colorful.


  1. 1½ cups couscous
  2. 1 Tbsp. unsalted butter
  3. 1½ cups boiling water
  4. ¼ cup plain yogurt
  5. ¼ cup good olive oil
  6. 1 tsp. white-wine vinegar
  7. 1 tsp. curry powder
  8. ¼ tsp. ground turmeric
  9. 1½ tsp. kosher salt
  10. 1 tsp. freshly ground black pepper
  11. ½ cup grated (or small-diced) carrots
  12. ½ cup minced fresh flat-leaf parsley
  13. ½ cup dried currants
  14. ¼ cup blanched, sliced almonds
  15. 2 scallions, thinly sliced (white and green parts)
  16. ¼ cup small-diced red onion


  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 taste for seasonings. Serve at room temperature.


Culinate editor's note: Try this salad with whole-wheat couscous instead of regular couscous.