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Thursday, June 11, 2009

BB: Curried Couscous

I think I may have had couscous once or twice, but I have never prepared it at home, so I was excited to try making it. Now, it is totally my new favorite thing. So many ways to dress it up and SO easy to prepare! 5 minutes in boiling water, which it completely soaks up? How easy is that? I am in love. If only it weren't all carbs. We loved this dish and the raisins were a particularly welcome burst of sweetness. I was pleasantly surprised (due to a lack of knowledge of cumin) that the dish is not spicy. See how the others did!

Curried Couscous
Chosen by Ellyn of Recipe Collector and Tester
Source: The Barefoot Contessa Cookbook, page 94

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
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
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.


Anonymous said...

omg wasn't this awesome?!

Juliana said...

The couscous that you feature looks terrific, with almonds...must be very tasty with all the flavors in it. Yummie.

Leslie said...

This looks delicious! We really loved it!

Rebecca said...

This one was so quick and easy. Can't wait to change up the ingredients and have it again!

Kate said...

I'd love to try this with quinoa!