Okay. Everyone says you should plate your food in a white bowl so that it shines on its own. Today I did not do that because the only bowl I could get to was this one. I think Ina’s couscous looks just fine in a colorful bowl. I am having some issues right now. My kitchen is out of service due to a major leak under the sink. David is working on it, but it has turned into a long, long …. process.
I have been washing dishes in the bathroom and trying to avoid his work area. That is one of the reasons that Ina’s couscous sounded like a good choice for dinner; minimal sink time and easy cooking. What makes it different from the original recipe is the use of Israeli couscous. Israeli couscous is larger and alternately called pearled couscous. I have paired the couscous dish with my Apricot Chicken, which is another easy recipe. Just put it in the oven on a foil lined baking pan and you are done. I have broccoli ready to steam on the stove and dinner will be ready. My kitchen is a mess, but at least we will eat well.
I kinda think this looks like a work of art, but then I am probably a little punchy from cooking on the fly. Hopefully dinner will be good. David is still under the sink. I have done my best and so has he. Unfortunately, the work will continue for a while. Take-out tomorrow night sounds like a good idea.
INA GARTEN’S CURRIED COUSCOUS RE-INVENTED
1 1/2 cups Israeli couscous
1 tablespoon unsalted butter
1 1/2 cups boiling 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
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh 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
Melt the butter in the boiling water and add the couscous. Cover tightly and cook the couscous on low for 8 to 10 minutes. Fluff with a fork. Place couscous in a large bowl.
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.
Your bowl is a gorgeous and the couscous looks scrumptious. Good luck with your plumbing.
M~
Thanks Madonna. Think I will make your salmon in parchment as the plumbing problems continue. No clean-up. I like that.
Your bowl is absolutely gorgeous Penny and I don’t know how it could have looked any prettier. I feel for your plumbing problems and an amazed that you could put such a lovely meal on the table under the circumstances. Hope all is well under the sink soon 😉
Sam
When I planned dinner, I had no idea the leak would turn into a major production. Thanks Sam.
Seems like every time I tackle a plumbing repair it grows into something bigger and then bigger again.
Larry the leak has been going on for a long time and all of the lower cabinets are beginning to buckle. The bottom shelfs all have to be replaced. No fun for David.
Your Cous Cous looks wonderful Penny. I am sorry for the two of you with the cabinet and plumbing repairs….Chinese take out tomorrow sounds perfect!
Hugs,
PEnny
Yes indeed Penny. Hope you are warming up.
I think you always must eat well – kitchen crisis or not. The couscous looks lovely in the colored dish. Fiesta-like, don’t you think? Ina never fails.
Ina’s recipes are tried and true. Actually we don’t always eat well Rosemary. But thanks for thinking so.
I think that bowl is perfect!
It has been a while since I’ve had couscous. This might just be what I do next.
I love couscous Mimi. It is so versatile.