Curried Couscous

Have you ever eaten couscous before? Well, to me, it is sort of getting used to. Couscous, by itself are pretty bland, just like rice, only the texture is rather different from rice. It is sort of grainy, yet soft and it has that slight distinct grainy aroma, just like rice has that special fragrant of rice! Couscous are pretty easy to "cook", just soak them in some hot boiling liquid, either water or stock, and keep covered, undisturbed for about 10 minutes or so until the grains have swelled and softened. Use a fork to gently fluff them up. 

I was introduced to couscous when I started blogging, several years ago. Seeing all the recipes and salads made with couscous, I was really curious. The first time that I've made some couscous, I did not really like it that much, as it was pretty tasteless and perhaps I did not season it well enough. Over time, I have tried several recipes, some of which I have posted in my blog, and some I did not. And now, I like eating couscous, maybe because I have learnt to adjust the seasoning and ingredients to suit my own taste.

This recipe Curried Couscous from Ina Garten is really good. It really is very tasty and I could eat it as a meal on its own. I have made some minor changes to the recipe, like omitting the nuts and using cranberries, and homemade chicken stock instead of water. Since I am only serving for two, I've made half the recipe.

The recipe calls for a tablespoon of butter to be melted in some hot boiling water, and then pour over the couscous grains in a heat-proof bowl. I have however, used my homemade chicken stock and omit the butter. Pour the hot boiling stock over the couscous, cover the bowl, and leave undisturbed for about 10 minutes. 

The dressing : In a bowl, whisk together the yoghurt, white wine vinegar, olive oil, curry powder, turmeric powder, salt and pepper.

The mix-ins : In another bowl, combine the chopped parsley (I have replaced with fresh coriander), finely diced red onions, sliced scallions, currants, finely diced carrots (which I have omitted), dried cranberries (my addition), and sliced almonds (which I have omitted).

When the couscous is done soaking at the end of 10 minutes, fluff them up gently using a fork, they should be light and fluffy.

Pour the dressing over the fluffed couscous and mix to combine gently. Next, add all the mix-ins ingredients and toss to combine. Adjust to taste with some salt and pepper if necessary.

Serve at room temperature.

This couscous is delicious! I am glad that I have omitted the almonds and used dried cranberries instead. This dish makes a lovely side dish and it is so perfect with some baked chicken which I will be sharing in next post. Healthy and delicious, and looks really nice too, when a big bowl of this lovely couscous with the green and red specks against the yellow grains, is placed on the table next to the main course. You would want to dig right in!

Curried Couscous
(adapted from barefootcontessa.com)
1-1/2 cups couscous
1 tablespoon unsalted butter (did not use this)
1-1/2 cups boiling water (I use homemade chicken stock)
1/4 cup plain yoghurt
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 (I use fine sea salt, adjust to taste)
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots (did not use this)
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds (did not use this, sub with dried cranberries)
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 five minutes. Fluff with a fork.
(I use chicken stock instead of water, and omit the butter)

Whisk together the yoghurt, 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.

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I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

(click on any of the hostess blog for further info and to link your posts)

All-Stars Anniversary Party featured chefs :  Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay