This worked amazingly well with the tagine I posted earlier, but I’ve had it so many times as a side for various protein sources, or even alone for a light lunch and it’s one of the recipes I keep coming back to. Especially for dinner parties, I know it takes virtually no time and it is always a crowd pleaser. Bookmark this recipe! Now go make it.
Adapted from Ina Garten
- 1 1/2 cups couscous (I use medium grain)
- 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 (I used white 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 (I prefer shredding the carrot)
- 1/2 cup minced fresh parsley
- 1/2 cup dried currants or raisins (Try dried cranberries instead! Yum!)
- 1/4 cup blanched, sliced almonds
- 2 scallions, thinly sliced (white and green parts) (I ended up using around 1 1/2 green onions)
- 1/4 cup small-diced red onion
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(green onions), and red onions, mix well, and season to taste. Serve at room temperature. Any leftovers will keep well in the fridge. See how easy that was! And visually beautiful… thanks Ina for another stunning recipe.
P.S. the salad barely needs a recipe, but I’ll post one soon. It’s a refreshingly simple side with a mediterranean influence that counterbalances nicely with heavy dishes.