Curried Couscous

This month the Barefoot Bloggers recipe was chosen by Ellyn of Recipe Collector and Tester. Ellyn has chosen Curried Couscous. I thought I would be telling you guys how much I didn't like this recipe and how I would never make it again but the opposite happened. You see I'm not much of a curry fan and this recipe calls for curry. I change Ina's recipes so frequently that the last few times I decided that I would stick closer to her recipes and get the full experience. Anyway, loved this recipe. It's fast, easy, yummy and doesn't cost a million to make. I'll make it again. Thanks Ellyn for this pick. Oh, we had ours with some grilled shrimp, grilled Portabella mushrooms and a green salad. Perfect dinner!
Blog friends I'm competing in a swim meet tomorrow night. With an extra 20 years and 40 pounds on my competition. I could use all the love and support you send this way! Thanks!
Not that you need me to tell you but still no camera.

Ina's recipe

Ingredients

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• 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 (didn't add these)
  
• 1/4 cup blanched, sliced almonds(forgot to add these)
  
• 2 scallions, thinly sliced (white and green parts)
• 1/4 cup small-diced red onion

Directions

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.

nocoupons

• 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(didn't add)
  
• 1/4 cup blanched, sliced almonds(forgot to add)
  
• 2 scallions, thinly sliced (white and green parts)
• 1/4 cup small-diced red onion

Directions

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.