Curried couscous

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!

Curried Couscous


  • 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


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