Curried Cous Cous with dried fruit and scallion

As a part of our Ha’atzmaut celebration, we offer this recipe for curried cous cous as a side dish. The recipe below calls for Israeli cous cous as opposed to Moroccan style. The difference is the size of the grains. The Israeli version are large grains the size and shape of ball bearings. It is not as easy to find in general grocery store. But, it is a completely different dish. The Moroccan version that most people are familiar with appear as tiny grains that look like a very coarse cornmeal. You can use the Moroccan version. But, since we are celebrating Israeli today. I think Israeli is more appropriate.

Cous cous may sound exotic. But, it is really just a version of pasta. I wouldn’t serve it with a marinara sauce, though. The shape and size create a very unique flavor and texture experience that are best accentuated with simpler ingredients. This version is served as a cold salad combining sweet, savory, tangy, and spiced sensations that prove a perfect compliment to a Middle eastern barbecue. It is light and refreshing. If you have never tried cous cous, you will ask yourself why you waited so long after trying this.

Although meatloaf may have run from the name cous cous in southpark, it is not something you should shy away from. Embrace the cous and enjoy the meal. The beauty is, you can eat it any day for any occasion.

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Curried Cous Cous with dried fruit and scallion

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine Mediterranean, Middle Eastern

Servings 4 people

Ingredients

  

• 1 1/2 cup Large grain Israeli Cous Cous (Do not use the fine grain version. The cooking method and dish are very different.
• 1/4 cup diced red onion
• 1/4 cup diced red pepper
• 1/4 cup diced dried apricots
• 1/4 cup dried cranberry
• 1/4 cup chopped scallion
• 1/2 tsp curry powder
• 1/4 cup cider or red wine vinegar
• 1/4 cup Olive oil
• salt and pepper to taste
• 1 Tbsp honey

Instructions

 

• Boil water in a pot like you are making pasta. Add salt. Put in the cous cous and boil for about 5 minutes until soft. This only works for Large grain Israeli cous cous. They are large balls. If you have Moroccan cous cous, the cooking method is different.
• When cooked, drain off the water and run under cold water to stop cooking. Toss in a bowl with a splash of oil to prevent sticking.
• Mix together curry, oil, vinegar, honey, salt, and pepper in a separate mixing bowl to make a loose dressing.
• Fold the dressing and all other ingredients into the couscous, and mix well. Serve chilled or at room temperature.

Notes

If you have Moroccan or small grain cous cous, measure water and cous cous at a 1:1 ratio. Boil the water and pour it into the cous cous. Mix well and then allow to sit and absorb. When it cools a bit, use a fork to break apart the grains and flake them out. break down to avoid clumps. You can actually boil the curry into the water for this method, creating a more even and penetrating curry flavor.

 

Keyword couscous, Curried, curry, dried fruit, kosher style, scallion