Curried Couscous

By á-174942

Ingredients

• DRESSING:
• 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
• SALAD:
• 1/2 cup small-diced carrots
• 1/2 cup minced fresh flat-leaf parsley
• 1/2 cup dried currants or raisins
• 1/4 cup sliced blanched almonds
• 2 scallions, white and green parts thinly sliced
• 1/4 cup small-diced red onion

Preparation

Step 1

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.

This recipe yields 6 servings.