Curried couscous

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy
300g couscous
15g unsalted butter
375ml boiling water
65ml plain yogurt
4 tbsp olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp salt
1 tsp freshly ground black pepper
60g finely diced carrots
50g minced fresh flat-leaf parsley
75g dried currants or sultanas
90g blanched, sliced almonds
2 spring onion, thinly sliced
60g finely diced red onion
1) 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.

2) 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, spring onions, and red onions, mix well, and season to taste. Serve at room temperature.

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