Curried Couscous

[Guest guest]

Curried Couscous

 

1 1/2 cups couscous

1 tablespoon unsalted butter

1 1/2 cups boiling water

 

Dressing:

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

 

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.

Yields 6 servings.