Couscous (rhymes with "goose goose") is a pasta, eventhough it looks like a grain, and is from the Middle East and North Africa. It's made from semolina wheat and the only cooking required is a soak in hot water. It takes on the flavors of the other ingredients you pair with it and is just wonderful. Couscous is exotic but very inexpensive. Look for the "Near East" brand in your grocery store, where you find dry rice mixes. I hope you try this, it's impressive but easy and delicious! Colette
CURRIED COUSCOUS
1 1/2 cups couscous 1 tablespoon unsalted butter 1 1/2 cups boiling water 1/4 cup plain yogurt 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 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
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.
