curried couscous

I was so excited to catch a new episode of "The Barefoot Contessa" on the Food Network this Saturday, that I decided to dig out my old copy of the original Barefoot Contessa Cookbook and get inspired. Here's my version of Ina Garten's recipe for curried couscous (the original recipe can be found on page 94 of the Barefoot Contessa Cookbook). Is there anything easier than couscous!?

Serves 6

2 cups whole wheat couscous

2 cups water

1 tablespoon unsalted butter

1/4 cup greek yogurt

1/4 cup olive oil

1 teaspoon rice wine vinegar

1 teaspoon curry powder

1/2 teaspoon turmeric

2 teaspoons kosher salt

2 carrots, peeled and diced into 1/4 inch pieces

1/2 cup dried currants (dried cranberries would probably work, too)

1/2 cup slivered almonds

3 scallions, thinly sliced

1. Place the couscous in a large bowl.

2. Bring water to a boil in a medium saucepan. Add butter to water and pour liquid over dry couscous and cover tightly with plastic wrap. Let stand for five minutes and fluff with a fork.

3. In a small bowl, whisk together olive oil, vinegar, yogurt, curry powder, turmeric, and salt.

4. Mix yogurt mixture into fluffed couscous. Add carrots, currants, scallions, and almonds and stir. Serve warm, at room temperature, or chilled.

I made it yesterday and thought it was quite tasty warm, but I also really enjoyed it right out of the refrigerator tonight. I plan to make this all summer long.