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Curried Couscous

This is a versatile recipe and requires no cooking! You can add other favorite bits to make your own twist! Use more veggies and dried fruits if you like.

The original recipe is from The Barefoot Contessa by Ina Garten. Try using cooked quinoa in place of the couscous to make it higher in fiber and gluten free.

I usually make a single recipe because it makes at least 4-8 cups, depending how much veggies and fruit you add. Today I made 4 recipes which I mostly gave to the Midland Open Door food pantry!


1 1/2 cups couscous

1 tablespoon butter

1 1/2 cups boiling water

1/2 cup nonfat Greek yogurt

1/2 cup extra virgin olive oil

1 tablespoon white balsamic vinegar

2 heaping teaspoons curry powder (Madras) or more

1/2 teaspoon tumeric or more

1 1/2 teaspoon salt

1 1/2 teaspoons black pepper

1 cup diced raw carrot or more

1/2 cup dried currants or more

1/2 cup golden raisins or more

1/2 cup slivered almonds or more or pine nuts

3 scallions, thinly sliced or more

1/2 cup diced red onion or more

1/2 cup dried cherries or more

1/2 cup red bell pepper, diced or more

1/2 cup mini sweet peppers, diced optional


  1. In a medium bowl place the couscous. Melt the butter in the boiling water and pour over the couscous. Cover and let the couscous soak 5 minutes. Fluff with a fork.
  1. In a small bowl whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper. Season to taste. It should have a lot of flavor. Pour over the fluffed couscous and mix well.
  1. Add the vegetables, dried fruit and nuts. Mix well

Fluff couscous and water with a fork

Mix dressing with a whisk

Thoroughly mix dressing with couscous

Add the colorful vegetables

Add the dried fruits and nuts

Mix all together with a big spoon

Voila! You have a salad that is cold, refreshing, healthy and will be a favorite!

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