Once again, this Barefoot Bloggers recipe pick is not something I would have made on my own. I like curry flavored foods, but they are not something I seek out or absolutely love to eat. The flavor combinations in this recipe had me very nervous. Curry, yogurt, carrots and raisins? But I have learned to have faith in Ina, she knows what she is doing! I very glad I went ahead and made this recipe. The flavors work perfectly together, and while I certainly won’t be making this weekly, I will keep it in mind next time I am looking for a different pasta salad.
I also want to apologize to Meryl over at My Bit of Earth. She picked Gazpacho for the second recipe choice of June and I am just not going to get to it this month. Be sure to check out her blog for a review of the recipe!
- 1 1/2 cups couscous (I used tri-color couscous)
- 1 tablespoon unsalted butter
- 1 1/2 cups boiling water
- 1/4 cup plain yogurt (I used Greek 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 freshly ground black pepper
- 1/2 cup small-diced carrots
- 1/2 cup minced fresh flat-leaf parsley
- 1/2 cup dried currants or raisins
- 1/4 cup blanched, sliced almonds
- 2 scallions, thinly sliced (white and green parts)
- 1/4 cup small-diced red onion (Omitted)
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.
Source: The Barefoot Contessa Cookbook.
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