This has been quiet a week. My parents drove up from North Carolina. So I have cooking and baking my heart out.
The first June recipe is brought to us by Ellyn of Recipe Collector and Tester. She has chosen Ina Garten's Curried Couscous.
I will be honest and the first to say my family is not big on couscous, BUT I had to give this recipe a try. We grilled some fresh salmon filets and served with the couscous. The couscous was pretty tasty. I had to try the "dressing" first and loved it enough to dunk my extra carrot sticks in. Sorry for the out of focus picture. My boys were impatient to eat.
1 1/2 cups couscous
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
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.