In honor of the Moroccan cooking class I recently took, I decided to share a super simple recipe for couscous with a bit of a North African flair (courtesy of who other than Ina Garten). It’s a sweet curried version that incorporates tiny currants and slivered almonds.
It’s the perfect side dish for your next tagine or lamb dish (I served mine with garlic rosemary lamb chops).
1½ cups couscous
1 tablespoon unsalted butter
1½ cups boiling water
¼ cup plain Greek yogurt
¼ cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
¼ teaspoon ground turmeric
1½ teaspoons kosher salt
1 teaspoon black pepper
½ cup small-diced carrots
½ cup fresh flat-leaf parsley, minced
½ cup dried currants (or raisins)
¼ cup blanched, slivered almonds
2 scallions (white and green parts), thinly sliced
¼ 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.