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Curried Couscous

From the book The Barefoot Contessa Cookbook by Ina Garten

Serves	6
Total Time	30 minutes

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.

Notes

Culinate editor’s note: Try this salad with whole-wheat couscous instead of regular couscous.

This content is from the book The Barefoot Contessa Cookbook by Ina Garten.

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