Barefoot Bloggers: Curried Couscous

The latest "Barefoot Bloggers" recipe is from Ina's Barefoot Contessa cookbook and is another keeper! Thanks to Ellyn of Recipe Collector and Tester for selecting this easy and delicious recipe! It can easily be adapted to use anything you have in your refrigerator or pantry. (You could even substitute many different grains for the couscous!) I forgot to get both scallions and red onions at the store so I used the sweet onion I already had at home. I made the dressing as directed, using less salt, of course, and then made a little extra after I mixed it with the couscous. I think it needed it. This would be a great side dish for a summer picnic, BBQ, or just dinner at home.

CURRIED COUSCOUS
from The Barefoot Contessa Cookbook

Serves 6

1 1/2 C couscous (I used half whole wheat couscous and half regular)
1 T unsalted butter
1 1/2 C boiling water
1/4 C plain yogurt
1/4 C good olive oil
1 t white wine vinegar
1 t curry powder
1/4 t ground turmeric
1 1/2 t kosher salt
1 t freshly ground black pepper
1/2 C small-diced carrots
1/2 C minced fresh flat-leaf parsley
1/2 C dried currants or raisins
1/4 C blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 C 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 powder, 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.