Curried Couscous

• servings: Serves 6

Ingredients

1½ CUPS COUSCOUS

1 TABLESPOON unsalted butter

1½ CUPs boiling water

¼ CUP plain yogurt

¼ CUP good olive oil

1 TEASPOON white wine vinegar

1 TEASPOON curry powder

¼ TEASPOON ground turmeric

1½ TEASPOONS kosher salt

1 TEASPOON freshly ground black pepper

½ CUP grated (or small-diced) carrots

½2 CUP minced fresh-flat leaf parsley

½ CUP dried currants

¼ CUP blanched, sliced almonds

2 scallions, thinly sliced (white and green parts)

¼ CUP small-diced red onion

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, 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 taste for seasonings. Serve at

room temperature.

Notes

If you don’t have dried currants use golden raisins or dried cranberries.

Good side dish for chicken or lamb