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 toasted
- 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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