Ina Garten Curried Couscous

Ina Garten’s curried couscous tosses fluffy grains with yogurt, curry, almonds, currants, and fresh vegetables at around 330 calories per serving. Everything comes together in 20 minutes from The Barefoot Contessa Cookbook, so it works as a quick side you can make ahead.

The recipe starts with a yogurt and olive oil dressing spiked with curry and turmeric, which turns this couscous into a creamy, room-temperature salad. Most versions cook the grains in spiced stock, but Ina adds the spice through the dressing so every bite carries tang and warmth.

Skip the tight cover on the bowl and the couscous turns gummy, because the steam is what separates each grain into a fluffy texture. Give it exactly 5 minutes before fluffing with a fork, since opening it too early lets the steam escape and leaves you with half-cooked grains.

Source: The Barefoot Contessa Cookbook (1999, Clarkson Potter), also featured on Barefoot Contessa (Guests to Stay episode), verified from foodnetwork.com

Ina Garten Curried Couscous

Recipe by medshi8Course: SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Calories

330

kcal

Total time

20

minutes

A tangy dressing of yogurt, olive oil, curry, and turmeric coats the fluffed couscous before raw carrots, currants, almonds, and herbs get folded in. The whole dish serves without reheating, which makes it ideal for buffets and dinner parties.

Ingredients

• For the couscous:

• 1 1/2 cups couscous

• 1 tablespoon unsalted butter

• 1 1/2 cups boiling water

• For the dressing:

• 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

• For the mix-ins:

• 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

Directions

• Soak the couscous: Place the couscous in a medium bowl, then melt the butter in the boiling water and pour it over the grains.
• Cover and rest: Cover the bowl tightly and let the couscous soak for exactly 5 minutes, then fluff it with a fork.
• Make the dressing: Whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt, and pepper in a small bowl.
• Dress the couscous: Pour the dressing over the fluffed couscous and mix well with a fork so the grains are evenly coated.
• Add the mix-ins: Fold in the carrots, parsley, currants, almonds, scallions, and red onion, then season to taste and serve at room temperature.

FAQs

Can I use Tunisian couscous or pearl couscous instead?

Tunisian couscous is much larger and chewier than the regular couscous in this recipe, so the soaking method won’t work for it. You would need to boil Tunisian couscous in salted water for about 8 minutes, which changes the timing and texture of the dish.

The dressing and mix-ins work fine with either type, since the flavors don’t depend on the grain size. If you switch, let the couscous cool before dressing it, because warm grains absorb too much yogurt and the salad turns heavy.

Why does the recipe call for yogurt in the dressing?

The yogurt adds a tangy creaminess that coats each grain without making the dish heavy, and it balances the warmth of the curry powder. Plain whole-milk yogurt works best here, since low-fat versions are thinner and don’t cling to the couscous the same way.

Greek yogurt is thicker than regular plain yogurt, so thin it with a splash of water if that is all you have. Sour cream works in a pinch too, though it shifts the flavor slightly more acidic and you lose some of the mildness the plain yogurt brings.

Can I make this couscous a day ahead?

This dish actually improves after sitting in the fridge overnight, because the dressing soaks into the grains and the curry flavor deepens. Store it in a sealed container and bring it to room temperature for 20 minutes before serving.

Add the parsley and scallions fresh right before serving, since they wilt and lose their color after a night in the fridge. The almonds soften slightly after 24 hours too, so toss in a fresh handful on top if you want the crunch back.

What main dishes pair well with this couscous?

The curry and turmeric in the dressing lean toward bold, spiced proteins. Ina Garten’s Indonesian ginger chicken is a natural match, since both dishes share warm spice profiles that complement each other without competing.

For something lighter, Ina’s roasted salmon tacos work well because the fish stays mild enough to let the couscous carry the flavor. A simple grilled lamb chop also pairs with this side, and the yogurt in the dressing echoes the Mediterranean flavors in the lamb.

Can I swap the currants for something else?

Golden raisins are the easiest substitute, since they have a similar size and sweetness to currants. Dried cranberries also work but they are tarter, which shifts the balance of the dish toward more acid on top of the yogurt and vinegar.

Chopped dried apricots bring a different sweetness that pairs well with curry, so try those if you want to change the flavor. Keep the amount at half a cup regardless, because the sweet-to-savory ratio is balanced and adding more throws it off.