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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Curried Couscous Recipe

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This recipe for Curried Couscous is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups couscous
1 tbsp unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup olive oil, good quality
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper
1/2 cup small diced carrots
1/2 cup chopped fresh flat-leaf parsley
1/2 cup dried currants or raisins or Craisins
1/4 cup toasted sliced almonds
2 scallions, thinly sliced
1/4 cup small-diced red onion
Directions:
Directions:
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 powder, turmeric, salt and pepper. Pour over the fluffed couscous, and mix well with fork. Add the carrots, parsley, currants/Craisins, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
This can really be personalized with whatever mix of vegetables you want to add to the couscous. Good as a side dish with pork.

 

 

 

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