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Curried Couscous Recipe

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This recipe for Curried Couscous, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cristina Ruggiero-Mendoza
Added: Sunday, April 2, 2006

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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