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

1. 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.
2. 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.

couscous, unsalted butter, boiling water, plain yogurt, olive oil, white wine vinegar, curry powder, ground turmeric, kosher salt, freshly ground black pepper, carrots, parsley, raisins, blanched, scallions, red onion

Taken from www.epicurious.com/recipes/member/views/curried-couscous-51794801 (may not work)