Curried Couscous
1 ½ cups Israeli Couscous
1 ½ TBS unsalted butter
1 ½ cups boiling water
¼ cup plain yogurt
¼ cup extra virgin olive oil
1 TSP Champagne vinegar
1 TSP curry powder
¼ TSP ground turmeric
1 ½ TSP kosher salt
1 ½ TSP black pepper
½ cup diced carrots, finely
½ cup minced parsley
½ cup dried currants
¼ cup sliced almonds, lightly salted
2 green onions, thinly sliced
¼ cup red onion, finely diced
1 jalapeno, chopped
Place the couscous in a 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 ford.
Add the carrots, parsley, currants, almonds, scallions and the red
onions, mix well. Add the jalapeno and
season to taste with salt and pepper.
Serve at room temperature.
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