Friday, June 12, 2009

Barefoot Bloggers Challenge - Curried Couscous

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.

Curried Couscous


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.


  1. I served this alongside salmon as well and enjoyed it.

  2. We had ours with salmon patties. It's a good combination. Yours look so pretty with the fruit, which I omitted, and tthe parsley, which I forgot.

  3. mmmm yours looks so good and well balanced. salmon sounds like it could go well with this.