Curried Couscous
Serves 6
Ingredients
Method
375 g. Couscous
15 g. Butter
360 ml. Boiling Water
65 g. Yoghurt (Full Fat Plain)
65 ml. Extra Virgin Olive Oil
1 tsp. White Wine Vinegar
1 tsp. Curry Powder
¼ tsp. Turmeric Powder
1½ tsp. Salt (Kosher)
1 tsp. Pepper (Ground Black)
75 g. Carrots Finely Diced
60 g. Parsley (Finely Chopped)
75 g. Currants or Raisins
25 g. Almonds (Flaked)
2 Onions ( Spring Onions Finely Chopped )
75 g. Red Onion (Finely Chopped)
Boil the kettle and put 360ml of boiling water in a mixing bowl with the butter.
When the butter has melted add the couscous, give it a stir and cover with clingfilm, leave for 5 minutes then fluff with a fork. Put to one side.
In a separate bowl add the yoghurt, olive oil, vinegar, curry powder, salt, pepper, turmeric and mix well.
Add the yoghurt mixture to the couscous and mix well.
Add all the other ingredients to the couscous, mix well and season to taste.