1 1\/2 cups couscous
\n1 tablespoon unsalted butter
\n1 1\/2 cups boiling water
\n1\/4 cup plain yogurt
\n1\/4 cup good olive oil
\n1 teaspoon white wine vinegar
\n1 teaspoon curry powder
\n1\/4 teaspoon ground turmeric
\n1 1\/2 teaspoons kosher salt
\n1 teaspoon freshly ground black pepper
\n1\/2 cup small-diced carrots
\n1\/2 cup minced fresh flat-leaf parsley
\n1\/2 cup dried currants or raisins
\n1\/4 cup blanched, sliced almonds
\n2 scallions, thinly sliced (white and green parts)
\n1\/4 cup small-diced red onion<\/p>\n
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.<\/p>\n
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.<\/p>\n
DMV’s Variations: add broccoli & cucumbers diced, omit raisins, omit parsley add cilantro in smaller amount. Add about 1\/4 tsp curry paste along with the curry powder for more heat. Use less olive oil +\/- 3 tbsp. Use finely julienned carrots already prepared.<\/p>\n
Yield: 6 servings
\nPrep Time: 20 minutes – Easy<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading