Couscous and Peach/Apricot GlazeThis is a big favorite of mine. There are so many flavors and it is a pretty dish as well.
1 1/2 Cups Couscous
1 1/2 Cups boiling water
1/4 Cup plain yogurt
1/4 Cup olive oil
1 tsp. white wine vinegar - any vinegar will do
1 tsp. curry powder
1/4 tsp. turmeric
1 1/2 tsp. salt
1 tsp. pepper
1/2 Cup grated carrots
1/2 Cup minced fresh-flat leaf parsley
1/2 Cup dried craisins
1/4 Cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 Cup diced red onion (go easy on this, it can be very strong)
Place the couscous in a medium bowl. Pour the boiling water over the top and cover tightly with saran wrap 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 taste for seasonings. Serve at room temperature.
* Courtesy the Barefoot Contessa
4 comments:
Boy all those ingredients sound great together. Thanks for the recipe. If you're interested here is a Couscous Recipe, the way it is usually served up in France, which is to say North African style. A bientot.
thanks megs for posting the 2 recipes.
i had both of these at megan's home and sooooooo tasty! can't wait to make again.
i made this tonite and it was great. i only had a teaspoon of salt left in my thingy and so i just added that much. i think it enough. also, i didn't have "dry" red onions, so i omitted it. still tasted fantastic.
Very tasty; thanks Megan. Pretty much I did everything as written, except for doing pine nuts instead of almonds (an accident, but a happy one), no scallions, and no red onion (husband is not an onion fan). But the entire house liked it. Although, husband did say that he would have liked it heated. That's easily fixed.
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