Curried Couscous

Curried Couscous

Adapted from: https://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe-1951578

1 1/2 cups couscous

1 tablespoon unsalted butter

1 1/2 cups boiling water

[I added ¼ t of salt to the water]

1/4 cup plain yogurt

1/4 cup good olive oil

1 teaspoon white wine vinegar

1 teaspoon curry powder

1/4 teaspoon ground turmeric

1 1/2 teaspoons kosher salt [Too much in my opinion! I only used ½ teaspoon]

1 teaspoon freshly ground black pepper

[I added a pinch of sugar]

1/2 cup small-diced carrots

1/2 cup minced fresh flat-leaf parsley

1/2 cup dried currants or raisins [I used dried cranberries]

1/4 cup blanched, sliced almonds

2 scallions, thinly sliced (white and green parts)

1/4 cup small-diced red onion

[I added a can (15.5 oz) drained garbanzo beans]

Place the couscous in a medium bowl. Melt the butter in the boiling water [add the salt before boiling the 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. [I doubled the dressing].

Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste.

Serve at room temperature.

My Notes:

1.5 cups of couscous makes a huge portion, even for a dinner party of 14 people. Next time, I'll just use 1 cup of couscous but will keep the same amount of the other ingredients. 

I also added more sliced almonds and cranberries.

Next time I may use chicken broth to give the couscous more flavor.

You can be creative and add whatever vegetables, dried fruits, diced grilled chicken, etc., that you like.