Feb 10 2010
Curried Couscous
I love, love, love curried couscous, but in the past I’ve often cheated and bought the boxed stuff. But in my attempt to cook as much as my own food as possible, I dug out this Barefoot Contessa recipe that I mentally bookmarked a few years back. I’ve made a few changes based on my personal preferences, and I’m happy with the results.
This recipe is simple and relatively quick to make, and I have to admit I have no excuse to not make this dish from scratch every time.
Curried Couscous
adapted from The Barefoot Contessa Cookbook
1 ½ cup couscous
1 tablespoon butter
1 ½ cup boiling water
¼ cup plain yogurt
¼ cup olive oil
1 teaspoon white wine vinegar
1 ¼ teaspoons curry powder
½ teaspoon ground turmeric
1 ½ teaspoons salt
1 teaspoon pepper
½ cup shredded carrots
¼ cup chopped parsley
¼ cup chopped cilantro
¼ cup sliced almonds
2 scallions, thinly sliced
¼ cup small-diced red onions
Place couscous in medium bowl. Melt butter in the boiling water and pour over couscous. Cover tightly for 5 minutes. Fluff with fork.
Whisk together yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over fluffed couscous and mix well with a fork. Add carrots, parsley, cilantro, almonds, scallions, and red onions. Mix well and taste for seasoning.
