Ina Garten's Curried Couscous à la Richard

Quick, easy and outrageously delicious, this colourful Curried Couscous from The Barefoot Contessa Cookbook by Ina Garten, is a fragrant feast for the eyes. An intoxicating combination of plain yogurt, curry, turmeric, carrots, currants, scallions and almonds comes together beautifully in this exotic interpretation of the humble North African staple. Lovingly prepared this past weekend by my foodie friend and über Ina Garten fan Richard, this fabulous full flavoured salad is so good, you'll be tempted to eat it all on its own. But it's even better when served with Ina's Tuscan Lemon Chicken.

Ina Garten's 'The Barefoot Contessa Cookbook'

It's no wonder that I've become an Ina Garten fan too as a result of Richard's consistently delicious dishes that he unfailingly prepares every time we get together. Not one to take all of the credit, he always acknowledges his muse — the ever fabulous Ina. I'm tempted to rush out and buy all of her cookbooks!

Ina Garten - The Barefoot Contessa

Curried Couscous

Serves 6

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 small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants, raisins or cranberries
1/4 cup blanched, sliced almonds
2 scallions, white and green parts, thinly sliced

1/4 cup small-diced 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, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

My friend Richard — a great cook and Ina Garten devoté