Ina Garten Curried Couscous

Ina Garten curried couscous takes 15 minutes and uses couscous, curry powder, currants and toasted almonds to make a fluffy, golden side dish. This easy salad fits summer cookouts, fall potlucks and weeknight chicken or lamb dinners, since it tastes best served at room temperature.

Cover the bowl tightly while the couscous soaks in the butter and boiling water, because the trapped steam is what cooks every grain through. Skip the cover and you get hard, crunchy bits instead of fluffy couscous.

Ina Garten says this dish has plenty of ingredients but never feels like cooking, and she swaps in different vegetables depending on what is in her pantry. It comes from The Barefoot Contessa Cookbook (1999), and her yogurt and olive oil dressing with curry and turmeric is what sets it apart from plain couscous salads.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Curried Couscous

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

340

kcal

Fluffy couscous soaks up a creamy curry and turmeric dressing, then picks up sweet currants, crunchy almonds and fresh carrots. Everything gets tossed together and served at room temperature.

Ingredients

• 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 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
  

Directions

• Soak the couscous: Place 1 1/2 cups couscous in a medium bowl, then melt 1 tablespoon unsalted butter in 1 1/2 cups boiling water and pour it over the couscous. Cover tightly and let it soak for 5 minutes, then fluff it with a fork.
• Make the dressing: Whisk 1/4 cup plain yogurt, 1/4 cup good olive oil, 1 teaspoon white wine vinegar and 1 teaspoon curry powder together. Then add 1/4 teaspoon ground turmeric, 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, and whisk until the color is even.
• Dress the couscous: Pour the dressing over the fluffed couscous. Then mix well with a fork so every grain gets coated.
• Add the mix-ins: Add 1/2 cup grated carrots, 1/2 cup minced fresh flat-leaf parsley and 1/2 cup dried currants. Then stir in 1/4 cup blanched sliced almonds, 2 thinly sliced scallions and 1/4 cup small-diced red onion, mix well and taste for seasoning.
• Serve: Serve the couscous at room temperature. It makes 6 servings and goes well next to chicken or lamb.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of dried currants?

Golden raisins or dried cranberries both work well here. Ina Garten suggests them herself, and they give the same pop of sweetness against the curry.

Can I make curried couscous ahead of time?

Yes, it is served at room temperature, so you can mix it a few hours before dinner and leave it covered. Taste again before serving, since the couscous can soak up the dressing and need a little extra salt or olive oil.

Can I change the vegetables?

Ina Garten likes to switch up the vegetables every time she makes it, usually based on what she finds in the pantry. Diced celery, peppers or cucumber would work, as long as you keep the pieces small so they blend with the couscous.

Does the type of curry powder matter?

It does, because curry powder is a blend of spices and varies a lot from brand to brand. Ina Garten tries different ones to find a mix with depth of flavor, sweetness and a little heat.

What is the most common mistake with couscous?

Not covering the bowl tightly while it soaks. The trapped steam cooks the grains, so an uncovered bowl leaves hard, crunchy bits. Fluffing with a fork afterward keeps the grains separate instead of clumpy.