Tried and True - Curried Couscous with Feta

This couscous is a pleaser, and one of our favorite recipes!

We make it to have around the house, we make it for parties, we make it for potlucks. It's just one of those dishes. The original recipe is from Ina Garten.  Her's had raisins in it, and it's just a  personal decision about the raisins - I just really only like them a few ways - right from the package, in oatmeal cookies, and in one salad recipe I have. I thought what this recipe really needed was some feta - we love it - hope you do too!

I will be back in a day or so to share another recipe to serve with the couscous. It's a peanut butter sauce that you can use on either chicken or shrimp. Both recipes taste really good together!

Curried Couscous With Feta

1 1/2 cups couscous

1 tablespoon unsalted butter

1 1/2 cups boiling water

1/4 cup plain yogurt

1/4 cup good olive oil

1 teaspoon white wine vinegar

1 teaspoon curry powder

1/4 teaspoon ground turmeric

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup small-diced carrots

1/2 cup minced fresh flat-leaf parsley

1/4 cup sliced almonds

2 scallions, thinly sliced (white and green parts)

1/4 cup small-diced red onion 

Feta Cheese 

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, almonds, scallions, and red onions, mix well, and season to taste. Toss in however much Feta you would like, stir,  and serve at room temperature. 

6 servings