I just love cous cous. It satisfies a rice-y, grainy craving, but it only takes five minutes to cook! Perfection. We had some great Cumin Steak Kabobs the other night, and I made this curried cous cous dish to go with them. It was a match made in heaven. Sometimes cous cous can be a little dry and boring on its own, but by cooking it in chicken stock rather than water and adding a delicious yogurt-based dressing, we definitely solved that problem! I was inspired by a Barefoot Contessa recipe, but I modified it quite a bit to make it simpler. I wanted to keep the dinner preparation to a minimum, and we were able to get the food on the table in a flash.
Curried Cous Cous
Source: Inspired by and Adapted from The Barefoot Contessa
1 cup couscous
1 cup chicken or vegetable stock
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
1/4 cup minced fresh flat-leaf parsley
1/4 cup blanched, sliced almonds
Bring the chicken stock to a boil in a saucepan. Turn off the heat, and stir in the cous cous. Cover tightly and allow the couscous to soak for 5 minutes (off the heat). Fluff with a fork.
Meanwhile, 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 parsley and almonds, mix well, and season to taste. Serve at room temperature. Note: I would have loved to add raisins to this, but we were out. Maybe next time!