- Prep: 15 min
- Cook Time: 5 min
- Total: 20 min
- Serving: 4 Servings
Couscous is very light and versatile, and is a great substitute for rice or even pasta when you’re looking to make something new and different.
- 1-1/2 cups couscous
- 1 tablespoon unsalted butter, melted
- 1-1/2 cups boiling water
- 1/4 cup plain Greek yogurt
- 1/4 cup olive oil
- 1 teaspoon white Balsamic vinegar
- 1 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1-1/2 teaspoons sea 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
- 1/4 cup small-diced red onion
- Place the couscous in a large bowl and pour over the melted butter. Cover the bowl and soak the couscous for 5 minutes, and then fluff with a fork.
- In a small bowl, mix together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper and then pour over the couscous. Mix well until combined.
- Sprinkle in the carrots, parsley, currants, almonds, scallions, and red onions and toss.