Curried Cous Cous with dried fruit and scallion
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.