Ingredients
1 1/2 cups couscous
1 tablespoon Unsaleted 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 fresh ground pepper
1/2 cup grated (or small dice) carrots
1/2 cup mined parsley leafs
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
Preparation
Place couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and the 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 taste for seasonings. Serve at room temperature.
