Curry. Don't like it. Don't hate it. But, don't like it.
So I was a little worried about this weeks choice. But, since I love couscous, I was willing to give this a try. And I'll have to say....didn't hate it.....but, didn't really love it either. I really liked the texture. The crunch of the carrots and almonds worked really well with the couscous.
I omitted the raisins but next time I might add some dried cranberries or dried cherries. Something to tone down the red onion taste.
Thanks to Ellyn of Recipe Collector and Tester for this weeks pick. If you're a fan of curry, I'd recommend this. I think if I could substitute something for the curry, I'd be willing to try it again. Any suggestions?
Here's the recipe:
(The Barefoot Contessa Cookbook)
1 1/2 cups couscous
1 Tbl unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup grated (or small diced) carrots
1/2 cup minced fresh flat leaf parsley
1/2 cup dried currants
1/4 cup blanched, sliced almonds
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 5 minutes. Fluff with 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 taste for seasonings. Serve at room temperature. Serves 6.