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Curried Cous Cous
Prep Time
20 mins
Prep Notes
This is a great recipe and very versatile. You can skip an item or substitute if you don’t have something.
Cooking Time
5 mins
Yields
4-6 servings
Ingredients
Grain:
1 ½ cups uncooked couscous*
1 Tbsp olive oil
1 ½ cups boiling water
½ cup shredded or diced carrots
½ cup minced fresh parsley (if you don’t have fresh, use 1 Tbsp dried)
½ cup dried craisins or raisins
½ cup blanched sliced almonds
2 scallions, thinly sliced (cut half way up the green or until it’s no longer firm/crunchy)
¼ cup small diced red onion
Dressing:
¼ cup plain yogurt (unsweetened, nonfat)
¼ cup olive oil
1 tsp white wine vinegar (substitute what you have if needed)
1 tsp curry powder
¼ tsp tumeric
1 ½ tsp salt
1 tsp pepper
Directions
Place the couscous in a medium bowl. Pour the boiling water and 1 tbsp olive oil over the couscous. Cover and allow to soak for 5 mins, then fluff with a fork.
Whisk together the yogurt, ¼ cup olive oil, vinegar, curry, tumeric, salt and pepper. Pour over the fluffed couscous and mix well with fork. Add the carrots, parsley, craisins or raisins, almonds, scallions and red onion. Mix well and season to taste. Serve at room temperature.
Notes
*Couscous is a wheat product and should not be eaten if you have allergies to wheat or celiac/gluten sensitivity.
Credit
Photo by Addilyn Ragsdill @clockworklemon.com on Unsplash