I moved to New York City after college with my two very close friends, Joya & Liz. We lived on Hudson Street in the West Village in this tiny but fantastic apartment. We were three California girls in our early twenties trying to figure out how to be grown-ups in the big city. Needless to say, there were lots of ups and downs. No matter what happened outside of our apartment – whether it was a night out on the town in -5 degree weather with four inch heels and a mini skirt (oops), a disastrous date with a stock broker, or just a terrible day at work, I was always comforted by nights at home with my roommates. We didn’t cook very often, but when we did, we almost always made Ina Garten’s Curried Couscous. Some of my favorite memories from that time involve the three of us standing in our little kitchen, talking, chopping, and measuring out the ingredients for the couscous. This recipe is great in that you don’t need to have all the ingredients or get all the measurements exactly right for it to be delicious. Who can talk and cook anyway? I sure can’t!!! I rarely use the yogurt called for in this dish and I can never remember to buy currants or parsley when I am at the store. I was missing my girlfriends and New York the other night and found myself craving this dish so I made it with what I had in the house. I used basil instead of parsley and left out the yogurt and it was fantastic. This is a great side dish for summer, or a lunch or dinner on it’s own. AND, I think the couscous is even better the day after you make it, which makes it the perfect thing to bring to someone. They can keep in their fridge and eat it whenever they like for a few days.
Barefoot’s Curried Couscous
- 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
- 1/2 cup dried currants or raisins
- 1/4 cup blanched, sliced almonds
- 2 scallions, thinly sliced (white and green parts)
- 1/4 cup small-diced red onion
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.
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Missing you and wishing we were making our dish together right now! xoxo – Joya