Quick, easy and wonderfully delicious, this colourful Curried Couscous from The Barefoot Contessa Cookbook by Ina Garten, is a fragrant feast for the eyes. An intoxicating combination of fluffy couscous with plain Greek yogurt, curry powder, turmeric, carrots, scallions and sliced almonds comes together beautifully in this exotic interpretation of the humble North African staple.
Curried Couscous
Serves 6
Recipe courtesy of Ina Garten
1 1/2 cups couscous
1 tbsp unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup grated carrots
1/2 cup minced fresh flat-leaf parsley
1/4 cup blanched, sliced almonds
2 scallions, white and green parts, thinly sliced
1/4 cup finely chopped 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, almonds, scallions and red onion, mix well, and season to taste. Serve at room temperature.
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