Curried Fruit Couscous
- Yield 8 servings
The virtually no-cook salad is a great way to introduce the kids to dried fruits.
Teresa Blackburn
Ingredients
- 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
Instructions
- 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.
- 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
