Yield: 6 servings
This recipe is very versatile, so work with whatever you’ve got. You can substitute dried cranberries or raisins for dried currants; cilantro for parsley; pine nuts for almonds; peas for carrots – you get the picture. Serve this dish as a side for chicken or fish, and then enjoy it on its own for lunch.
- 1 1/2 cups boiling vegetable broth, or water
- 1 1/2 cups whole wheat couscous
- 1/4 cup plain yogurt
- 1/4 cup good olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- 1 1/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup grated 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
- Bring vegetable broth to a boil in a small saucepan. Remove from heat. Add couscous to the saucepan, stir, and cover immediately. Allow the couscous to soak for 5 minutes. Fluff with a fork.
- In a small mixing bowl, whisk together the yogurt, olive oil, vinegar, curry, salt, and pepper.
- In a large mixing bowl, combine fluffed couscous with the carrots, parsley, currants, almonds, scallions, and red onion. Add dressing and mix well. Season to taste and serve at room temperature.
Adapted from The Barefoot Contessa Cookbook