CURRIED COUSCOUS Salad
Makes 6 servings. Couscous: 1 1/2 cups couscous 1 tablespoon unsalted butter 1 1/2 cups boiling water Dressing: 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 Salad: 1/2 cup small-diced carrots 1/2 cup minced fresh flat-leaf parsley 1/2 cup dried currants 1/4 cup blanched, sliced almonds 2 scallions, thinly sliced (white and green parts) 1/4 cup small-diced red onion To prepare couscous: Place cous-cous in medium bowl. Melt butter in boiling water. Pour over cous-cous. Cover tightly. Allow cous-cous to soak for 5 minutes. Fluff with fork. To prepare dressing: Whisk together yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over fluffed couscous. Mix well with fork. To make salad: Add carrots, parsley, currants, almonds, scallions and red onion to couscous. Mix well. Season to taste. Serve at room temperature. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
