recipe from food network (http://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe/index.html)
| couscous | 1 1/2 cup |
| butter | 1 tbsp |
| boiling water | 1 1/2 cups |
| plain yogurt | 1/4 cup |
| good olive oil | 1/4 cup |
| white wine vinegar | 1 teaspoon |
| curry powder | 1 teaspoon |
| ground tumeric | 1/4 teaspoon |
| salt | 1 1/2 teaspoons |
| black pepper | 1 teaspoon |
| small diced carrots | 1/2 cup |
| minced fresh flat-leaf parsley | 1/2 cup |
| dried currants or raisins | 1/2 cup |
| sliced almonds | 1/4 cup |
| scallions, thinly sliced | 2 |
| small-diced red onion | 1/4 cup |
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.
optional more curry powder, olive oil and yoghurt, cranberries instead of raisins.
