Couscous with Almonds and Scallions

by Laura Donnelly — April 17, 2007

Couscous is the traditional side dish with tagines, the Moroccan dish that forms our theme for this week. This one is great served at room temperature. Try different vegetables in the mixture; sometimes I put in small pieces of roasted fennel and cauliflower.

Serves 6

1 and 1/2 cups couscous
1 Tablespoon butter
1 and 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup olive oil
2 teaspoons white wine vinegar
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup carrots, small dice
1/2 cup chopped parsley
1/2 cup raisins
1/4 cup sliced toasted almonds
3 scallions, sliced, using both white and green parts

1. Place couscous in medium-sized bowl. Melt butter in boiling water and pour over couscous. Cover with plastic wrap and let sit and soak for five minutes. Fluff with a fork.

2. Whisk together the yogurt, oil, and white wine with the curry, salt, and pepper. Pour over couscous and fluff again.

3. Add vegetables and taste for seasoning. Add the almonds just before serving.