Recipe by Kishka
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.
Top Review by Omniveg
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.
- 1 1⁄2 cups couscous
- 1 tablespoon unsalted butter
- 1 1⁄2 cups boiling water
- 1⁄4 cup plain yogurt
- 1⁄4 cup olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- 1⁄4 teaspoon ground turmeric
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1⁄2 cup grated carrot
- 1⁄2 cup minced parsley
- 1⁄2 cup dried currant
- 1⁄4 cup sliced blanched almond
- 2 scallions, thinly sliced
- 1⁄4 cup diced red onion
Directions See How It's Made
- Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.
- Cover tightly and set aside for 5 minutes.
- In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
- Fluff the couscous with a fork and pour the curry mixture on top, mixing well.
- Add the carrots, parsley, currants, almonds, scallions, and red onions.
- Mix well and adjust seasonings.
- Serve at room temperature.