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Cook. Read. Sing. Sleep. I go hard.

Recipe: Ina Garten’s Curried Coucous

Ina Garten Curried CouscousIn Daisy Prescott’s Geoducks are for Lovers, Maggie let’s readers know of her love of Ina Garten.  Who WOULDN’T want to hang out with her and her husband?  Below is the recipe for curried couscous* that Maggie serves to her friends during their weekend of remembering the good memories and of making new ones.

Try this recipe out with your friends and family and see what good times happen after!

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 small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion
Directions:
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

* This recipe and the accompanying photo are from TheFoodNetwork.com

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