Description
Ina Garten’s curried couscous recipe blends Mediterranean and Middle Eastern flavors with aromatic spices. Culinary enthusiasts will savor each delightful bite of this quick, elegant side dish that comes together in minutes.
Ingredients
Scale
- 1 ½ cups dry couscous
- 1 ½ cups boiling water
- ½ cup dried currants or raisins
- ½ cup minced fresh flat-leaf parsley
- ¼ cup blanched, sliced almonds
- ½ cup small-diced carrots
- ¼ cup small-diced red onion
- 2 scallions, thinly sliced (white and green parts)
- 1 tbsp unsalted butter
- ¼ cup plain yogurt (Greek or regular)
- ¼ cup extra virgin olive oil
- 1 tsp white wine vinegar
- 1 tsp curry powder
- ¼ tsp ground turmeric
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Couscous Preparation: Submerge couscous in boiling water with melted butter, covering completely and allowing to steam for 5 minutes until grains absorb liquid.
- Flavor Infusion: Whisk together yogurt, olive oil, vinegar, curry powder, turmeric, kosher salt, and black pepper to create a vibrant, aromatic dressing.
- Textural Enhancement: Fluff couscous with a fork, then drizzle prepared dressing, ensuring each grain receives thorough coating.
- Ingredient Integration: Fold in julienned carrots, chopped parsley, dried currants, toasted almonds, scallions, and red onions, mixing thoroughly to distribute flavors and textures evenly.
- Final Refinement: Adjust seasoning with additional salt and pepper, then let the couscous salad rest at room temperature to allow flavors to harmonize before serving.
Notes
- Steaming Technique: Cover couscous immediately after pouring hot water to trap steam, ensuring perfectly hydrated and fluffy grains without becoming mushy.
- Flavor Infusion: Let the dressed couscous sit for 15-30 minutes at room temperature to allow spices and dressing to deeply penetrate and enhance overall taste profile.
- Textural Balance: Toast almonds beforehand to release natural oils and create a crisp, nutty contrast against soft couscous and tender vegetables.
- Ingredient Flexibility: Swap dried currants with raisins or chopped apricots, and adjust nut varieties based on personal preference or pantry availability for creative variations.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg