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Curried Couscous

(recipe, Ina Garten)

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Introduction

This salad is quick, easy, and colorful.

Ingredients

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

Steps

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.

Note

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