Ina's Curried Couscous: A Feast for the Eyes

 

Unbelievably quick, easy and outrageously delicious, this colourful Curried Couscous from The Barefoot Contessa Cookbook is a fragrant feast for the eyes. An inspired combination of plain yogurt, curry powder, ground turmeric, carrots, sliced scallions, golden raisins, and slivered almonds comes together beautifully in this exotic interpretation of the humble North African staple. inspired 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. 

Curried Couscous

Serves 6

Recipe adapted from Ina Garten 

1 1/2 cups couscous

1 tbsp unsalted butter

1 1/2 cups boiling water

1/4 cup plain Greek yogurt

1/4 cup good olive oil

1 tsp white wine vinegar

1 tsp curry powder (I use Bolst's)

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, sliivered 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 in a decorative bowl and garnish with fresh parsley.