Total Time
Prep 30 mins
Cook 0 mins

This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.

Ingredients Nutrition


  1. Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.
  2. Cover tightly and set aside for 5 minutes.
  3. In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
  4. Fluff the couscous with a fork and pour the curry mixture on top, mixing well.
  5. Add the carrots, parsley, currants, almonds, scallions, and red onions.
  6. Mix well and adjust seasonings.
  7. Serve at room temperature.
Most Helpful

I've made this at least five times now, and I plan to keep making it! It's a good company side dish and popular at potlucks. Every time it's a little different, as I use what's on hand. I usually use garam masala instead of the curry powder and turmeric; I don't really need the butter in the couscous; I don't add salt; and I use either red onions or scallions if I don't happen to have both. I would say the fresh parsley, good olive oil and yogurt are essential. It's ok without the slivered almonds, but much nicer with. A flexible dish that is sure to please.

Omniveg September 20, 2009

I had to make a few substitutions and omissions to accomodate my (lack of) ingredients - including the couscous! I had everything but the couscous and the water ready to go in the morning, then when I went to get the couscous out at dinner time, there was only about a tablespoon left in the jar, lol! So, happy substitution, I used millet instead. I also omitted the butter - because I forgot, used pistachios instead of almonds, raisins instead of currants, onion powder to replace the red onion and the scallion, and dried cilantro to replace the parsley. This was STILL a great, tasty recipe. What a wonderful mixture of flavors. Thank you!

Jmommy209 January 27, 2009

This is the best cous cous recipe ever.

Chef Micki S December 09, 2008