Delicious as it
pretty, this salad is great as a side dish OR as an entrée – I love to add
grilled chicken in the summer time. This
is a Barefoot Contessa recipe and it may seem like a lot of ingredients, but it
goes together very quickly.
1
½ cups couscous
1
½ cups boiling vegetable broth
½
cup plain Greek yogurt
1/3
cup evoo (extra virgin olive oil)
2
tsp. white wine vinegar
1
– 1 ½ tsp. curry powder and ¼ tsp. turmeric
Kosher
salt and freshly ground black pepper, to taste
½
cup small-dice celery
½
cup minced flat-leaf Italian parsley
1/3
cup dried cranberries, 1/3 cup golden raisins
1/3
cup toasted sliced almonds
3
scallions, thinly sliced, use both green and white parts
½
small red onion, small-dice
Place couscous into a medium-size mixing
bowl. Bring broth to a boil; pour over
couscous in bowl and stir to combine.
Cover bowl tightly with plastic wrap or foil and allow couscous to set
for 5 minutes; fluff couscous with a fork.
Meanwhile, whisk together yogurt, evoo, vinegar, and spices; season to
taste with salt and pepper. Pour
prepared dressing over couscous and mix gently; toss in celery, parsley,
cranberries, goldens, almonds, scallions and red onion and mix well. Taste to see if seasonings need
adjusted. Salad is best served at room
temperature.
Now You're Cookin',
Chef Alli