Curried Couscous

1 1/2 cups whole wheat couscous
1 tablespoon butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup 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 grated carrots
1/3 cup minced fresh flat-leaf parsley
1/2 cup raisins or dried cranberries (or mixture)
1/4 cup toasted, slivered almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion, or other sweet 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, raisins, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Advertisements

Leave a comment

Filed under Grains, Salads, Vegetarian (lacto/ovo)

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s