Whenever I can’t think of a side dish, I reach for the couscous. Made in 5 minutes and seasoned any way you like it, this funny little pasta is great as a salad, side or something to soak up meat juices. I normally make mine with a little toasted pine nuts, green onions, parsley and golden raisins. For a recent meal that included East Indian fare, I reached for Ina Garten’s curried couscous.
It is a peculiar recipe – using yogurt, olive oil and lots of spices. I thought it tasted too sour and salty when I mixed the seasonings together, but it all worked when delicately folded into the fluffy cous.
I altered the recipe a bit to my liking – feel free to explore!
- 1 1/2 cups whole-wheat couscous
- 1 tablespoon unsalted butter
- 1 1/2 cups chicken broth (low-sodium)
- 1/4 cup plain yogurt
- 1/4 cup good olive oil
- 1 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup minced fresh flat-leaf parsley
- 1/2 cup golden raisins
- 1/4 cup toasted, sliced almonds
- 4 scallions, thinly sliced (white and green parts)
Place the couscous in a medium bowl. Melt the butter in a medium saucepan, then add stock. When boiling, add couscous and stir. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Meanwhile, whisk together the yogurt, olive oil, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the parsley, raisins, almonds and scallions, mix well, and season to taste. Serve at room temperature.
Enjoy, friends! xoxo