This weeks Barefoor Bloggers recipe was chosen by Ellyn @ Recipe Collector and Tester. This recipe gave me an opportunity to use curry powder and turmeric, two of my all time favorite spices. I paired it with grilled chicken breast and a spinach salad for a lovely and light summer supper. It was delightful.
I am so sorry I don't have photos, but hubby has the camera today at his conference. Go ahead and take a peek at Karen's or Meryl's efforts. Both look scrumptious.
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain 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
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.
Labels: In the Kitchen