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?
