Curried Couscous

Recipes with curry are like an annoying relative you have to endure once a year . . . kind of familiar, kind of strange, and dreaded just a little bit. Or maybe I just feel that way because I associate curry with a dreaded part of our Thanksgiving dinner. No, I don't dread seeing the relatives. It's a curried fruit dish that is always on the table . . . to be honest, I never even try it, choosing instead to roll my eyes as I pass it to the next person. Anyway . . .

The first Barefoot Bloggers recipe for the month of June was Curried Couscous, chosen by Ellyn of Recipe Collector and Tester. Despite my reluctance to purchase and use curry spice, I actually kind of liked this dish. The textures and flavors of all the add-ins help take the focus off the curry. Ken even ate it, despite saying that the "spices are weird" and "so is the texture." I think I will make this again, but I might tweak the spices and try some new additions. My only advice is NOT to skip the raisins (or currants, cranberries, whatever) - because that sweetness really balances the other flavors.

Curried Couscous

1 1/2 cups couscous
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine or champagne 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

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.
- Recipe from The Barefoot Contessa/Ina Garten, via foodnetwork.com