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COUSCOUS - Curried Couscous
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Curried Couscous Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved 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.
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