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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

CURRIED COUSCOUS SALAD Recipe

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This recipe for CURRIED COUSCOUS SALAD is from The Reich 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
1 tsp. white wine vinegar
1 tsp. curry powder
1/4 tsp. turmeric
1 1/2 tsp. sea salt
1 tsp. freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced flat leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion
Directions:
Directions:
Place the couscous in a medium bowl. Melt the butter in the boiling date 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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