Curried Fruit Couscous

  • Yield 8 servings

The virtually no-cook salad is a great way to introduce the kids to dried fruits.

Curried Fruit Couscous
Teresa Blackburn


1 1/2 cups couscous, uncooked
1 1/2 cups water
1 1/2 teaspoons salt, divided
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1 teaspoon black pepper
1/2 cup diced dried apricots
1/2 cup golden raisins
1/4 cup toasted sliced almonds
1/2 cup shredded carrots
1/2 cup chopped flat-leaf parsley
3 green onions, chopped


  1. To prepare couscous, place couscous into a medium bowl. Bring water and 1/2 teaspoon salt to a boil. Pour over couscous and quickly stir. Cover tightly with plastic wrap. The couscous will absorb the water and be cooked in 5 minutes. Remove plastic wrap and fluff couscous with a fork.
  2. Combine yogurt and next four ingredients (yogurt through black pepper). Add remaining 1 teaspoon salt. Whisk well. Pour over couscous and stir. Add the dried fruits, nuts, carrots, parsley green onions. Mix well. Serve room temperature or chilled.

Recipe courtesy of Nancy Vienneau



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