Curried Couscous- great work lunch dish

This started out as a side dish for grilled chicken I made one night and ended up being a perfect lunch for work. I'm not a big sandwich fan so I'm always looking for recipes I can make to take for lunch. This is really yummy cold and keeps well in the fridge.

I left out the carrots (I don't like them), red onion and parsley (I didn't have any on hand). I swapped the currants for diced dried apricots. Delicious!

Curried Couscous

by Ina Garten

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.

What do you take for lunch to work?