Sunday, March 18, 2012

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


  • 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


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?

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