I came across a basic recipe for a yummy couscous dish in my local newspaper awhile back and finally got around to testing it out the other week. I made a couple alterations and turned it into more of a grain salad to suit this summer season. Hope you enjoy it!
Curried Couscous with Cherries and Almonds
- 2 c. water
- 1 Tbsp. + 1/4 c. extra-virgin olive oil, ideally cold pressed
- 1 1/2 c. whole wheat couscous
- 1/4 c. plain yogurt (home made is ideal)
- 1 Tbsp. balsamic vinegar
- 2-3 tsp. curry powder to taste
- 1/2 tsp sea salt
- 1/2 tsp. black pepper
- 2 carrots, grated
- 1/3 c. chopped flat-leaf parsley
- 1/3 c. dried sweet cherries (ideally unsweetened)
- 1/3 c. slivered almonds
- Mixed salad greens.
In medium saucepan, bring water and 1 Tbsp. olive oil to a boil. When water boils, remove from heat and add the couscous. Cover and let sit for 5 minutes then put in a large bowl and fluff with a fork.
In a small bowl whisk together the yogurt, remaining 1/4 c. olive oil , vinegar, curry powder, salt and pepper. Add to couscous and stir until combined. Stir in carrot, parsley, cherries and almonds. Cover and refrigerate until needed. Place on a bed of salad greens and serve.
©2012, Jamie Durner, Ayurvedic Natural Health Practitioner and Wellness Educator