Tuesday, June 16, 2009

Barefoot Blogger's Curried Couscous

I was really happy with both recipe picks for this months Barefoot Blogger's challenge. Both screamed summer and easy! This first pick was most assuredly a winner. Despite, a little prep work chopping the vegetables, this dish came together in about 15 minutes. I loved the punch of flavors in this dish. Don't be scared of the curry, it really wasn't overpowering it just imparts a nice savoriness to the dish. This is a great healthy side dish due to the addition of the raw vegetables, raisins, yogurt and spices. I served this alongside soy and tamarind glazed grilled chicken breasts but I think it would also be a perfect accompaniment for fish. Some of the other Barefoot Bloggers made their own variations adding tomatoes, sugar snap peas and pine nuts . All of which would be wonderful in this dish. This is another versatile Ina dish. I look forward to making this one again. I made it even healthier by using organic whole wheat couscous. Thanks to Ellyn at Recipe Collector and Tester for starting the summer right with this recipe. Stay tuned for Ina's Gazpacho next week.

Curried Couscous
  • 1 1/2 cups couscous (organic whole wheat)
  • 1 tablespoon unsalted butter
  • 1 1/2 cups boiling water
  • 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
  • 1/2 cup small-diced carrots
  • 1/2 cup minced fresh flat-leaf parsley
  • 1/2 cup dried currants or raisins
  • 1/4 cup blanched, sliced almonds (I omitted)
  • 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 season to taste. Serve at room temperature.

Source: The Barefoot Contessa Cookbook, Clarkson Potter, 1999.

1 comment:

Joelen said...

This is definitely on my list because I have couscous and curry in my pantry that I'd love to use! Looks fantastic!