I am so happy about this week’s Barefoot Blogger recipe. I have been making this curried couscous for years and it is what I always pair with grilled chicken in the summer. So thank you to Ellyn of Recipe Collector and Tester for having the brilliant idea to choose it for one of the June recipes. One of the things that is so great about this couscous is that you can make it ahead of time and serve it at room temperature. Even if you make it early in the morning, you can refrigerate it and take it out about an hour before you want to serve it. It is also a snap to put together. The only prep that takes a little time is the chopping of the vegetables. It is so colorful and tasty that I always get complements on it. I think that even if you are not a fan of curry you will like it. The curry is not overpowering and lends a lovely yellow hue to the dish. The recipe calls for dried currants but I usually use dried cranberries. This time I substituted jumbo red raisins because it was what I had in the pantry. I also substituted
Curried Couscous: Barefoot ThursdayJune 11th, 2009
Greek yogurt for the plain yogurt that Ina used. What is so wonderful about the dish is that it is a jumping off point for so many other possibilities. Use different vegetables or different flavorings. Check out what the other Barefoot Bloggers are doing with this recipe. Ina Garten scored a perfect ten with this perfect side dish for grilled entrees. I am so glad it is Summer!
1 1/2 cups couscous
1 Tbls unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp kosher salt ( I used less )
1 tsp freshly ground black pepper
1/2 cup grated (or small diced) carrots
1/2 cup minced fresh flat leaf parsley
1/2 cup dried currants
1/4 cup blanched, sliced almonds (I used toasted slivered almond)
2 scallions, thinly sliced (white and green parts)
1/4 cup small diced red onion
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 seasoning. Serve at room temperature.