couscous | 1 1/2 cup |
butter | 1 tbsp |
boiling water | 1 1/2 cups |
plain yogurt | 1/4 cup |
good olive oil | 1/4 cup |
white wine vinegar | 1 teaspoon |
curry powder | 1 teaspoon |
ground tumeric | 1/4 teaspoon |
salt | 1 1/2 teaspoons |
black pepper | 1 teaspoon |
small diced carrots | 1/2 cup |
minced fresh flat-leaf parsley | 1/2 cup |
dried currants or raisins | 1/2 cup |
sliced almonds | 1/4 cup |
scallions, thinly sliced | 2 |
small-diced red onion | 1/4 cup |
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.
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 season to taste. Serve at room temperature.