Curried Fruit Couscous

Curried Fruit Couscous
Teresa Blackburn
  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 272
  • Fat 9g
  • Cholesterol 1mg
  • Sodium 457mg
  • Carbohydrate 42g
  • Fiber 4g
  • Protein 6g