Curried couscous

Curried couscousIn 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).

Servings: 6

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


  1. 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.
  2. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork.
  3. Add the carrots, parsley, currants, almonds, scallions, and red onions. Mix well, and season to taste. Serve at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s