Mark submitted on February 10, 2006
Curried Couscous
Total time: 15 minutes
Yields: 6 servings
Ingredients
- 1 ½ cups couscous
- 1 tablespoon unsalted butter
- 1 ½ cups boiling water
- ¼ cup plain yogurt
- ¼ cup olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- ¼ teaspoon turmeric
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground epper
- ½ cup carrots, grated or small-diced
- ½ cup parsley, minced
- ½ cup dried currants
- ¼ cup sliced almonds
- 2 scallions, thinly sliced (white and greeen parts)
- ¼ cup red onion, small-diced
Instructions
Place the couscous in a medium bowl.
Melt the butter in boiling water and pour over couscous.
Cover tightly and allow the couscous to soak for 5 minutes.
Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper.
Pour over the fluffed couscous and mix well with a fork.
Add the carrots, parsley, currants, almonds, scallions and red onion.
Mix well and taste for seasonings. Serve at room temperature.
Place the couscous in a medium bowl.
Melt the butter in boiling water and pour over couscous.
Cover tightly and allow the couscous to soak for 5 minutes.
Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper.
Pour over the fluffed couscous and mix well with a fork.
Add the carrots, parsley, currants, almonds, scallions and red onion.
Mix well and taste for seasonings. Serve at room temperature.
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