Prep 15 mins
Cook 0 mins
This is a wonderful recipe from our local paper. Don't let all the different ingredients scare you off, it's yummy! The dried cranberries make it really interesting, and you can substitute butter and dairy yogurt for the marg and soy stuff if that's what you prefer.
- 2 cups uncooked couscous
- 1 tablespoon margarine
- 2 cups boiling water
- 1⁄4 cup plain soy yogurt
- 1⁄4 cup olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- 1⁄4 teaspoon turmeric
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cinnamon
- 1⁄2 cup diced baby carrots
- 1⁄2 cup minced parsley
- 1⁄4 cup sliced scallion
- 1⁄4 cup diced small red onion
- 1⁄2 cup almonds, toasted and sliced
- 1⁄2 cup dried cranberries
- Place couscous in a medium bowl with margarine.
- Pour boiling water over the couscous.
- Cover tightly and allow to soak for five minutes.
- Fluff with a fork.
- In a small bowl, whisk together olive oil, vinegar, curry, turmeric, salt, cinnamon and pepper.
- Pour mixture over couscous and mix well with a fork.
- Add remaining ingredients; mix well and season to taste.
- Serve at room temperature.
Excellent! I used only a 1/2 tsp of salt and about half the oil because we make our yogurt and it's a bit runnier than the commercial stuff. The dish was wonderful and my kids LOVED it. Don't leave out the cranberries, they really "make" the dish.