Curried Couscous
From the book The Barefoot Contessa Cookbook by Ina Garten
| Serves | 6 |
Introduction
This salad is quick, easy, and colorful.
Ingredients
| 1½ | cups couscous | |
| 1 | Tbsp. unsalted butter | |
| 1½ | cups boiling water | |
| ¼ | cup plain yogurt | |
| ¼ | cup good olive oil | |
| 1 | tsp. white wine vinegar | |
| 1 | tsp. curry powder | |
| ¼ | tsp. ground turmeric | |
| 1½ | tsp. kosher salt | |
| 1 | tsp. freshly ground black pepper | |
| ½ | cup grated (or small-diced) carrots | |
| ½ | cup minced fresh flat-leaf parsley | |
| ½ | cup dried currants | |
| ¼ | cup blanched, sliced almonds | |
| 2 | scallions, thinly sliced (white and green parts) | |
| ¼ | cup small-diced red onion |
Steps
- 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.
This content is from the book The Barefoot Contessa Cookbook by Ina Garten.
Copyright © 1999 Clarkson Potter
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