Curried Couscous

Posted on November 12, 2005


Curried Couscous

The Barefoot Contessa Cookbook – Ina Garten

This dish may have lots of ingredients, but it doesn’t feel like cooking, so I love to make it. It is literally as easy as boiling water. I actually make it with different vegetable each time, sometimes just looking in the pantry for inspiration. That’s when the best surprises happen. If you don’t have dried currants, use golden raisins or dried cranberries. This is a terrific side dish for chicken or lamb.
Ina Garten

1 1/2 cups couscous
1Tablespoon unsalted butter
1 1/2 cups boiling water
1/4 plain yogurt (not fat free)
1/4 cup good olive oil
1 Teaspoon white wine vinegar
1 Teaspoon curry powder
1/4 teaspoon ground turmeric (I didn’t use it because I made my own curry and it has turmeric)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup grated or small diced carrots
1/2 cup minced fresh flat leaf parsley
1/2 cup dried currants or dried cranberries (we used dried cranberries)
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 taste for seasonings. Serve at room temperature.

Foot Note
Ginny Clifford has the home mixed curry powder, see or call her if you would like a teaspoon.


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