Thursday, June 6, 2013

Whole Wheat Curried Couscous

We had a party this past weekend to celebrate Jesse's birthday and our friend Katie brought a really tasty side dish.  It was so good that I had to get the recipe from her and share here.

Katie used a Barefoot Contessa recipe with a few changes.  Katie didn't have any currants (who does??) so she used dried cranberries instead.  She also used whole wheat couscous and nixed the red onion.  Here is what she used:

1 and 1/2 cup couscous
1 tablespoon butter
1 and 1/2 cup boiling water
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white vinegar (Katie used this instead of white wine vinegar)
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 and 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup small diced carrots
1/2 cup chopped fresh parsley
1/2 cup dried cranberries
1/4 cup blanched, sliced almonds
2 thinly sliced scallions

Melt the butter in the boiling water, then pour over the couscous in a bowl.  Cover and leave for 5 minutes, then fluff the couscous with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper then pour over the couscous.  Add the remaining ingredients and mix well.  Tasty served cold or at room temperature.

Thanks to Katie and to Ina (original recipe here) for this yummy side dish.  Enjoy & stay hungry!

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