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

Directions
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.