Sandra Ina Garten Curried Couscous Recipe is a Middle Eastern side dish featuring golden raisins and crunchy carrots. This vibrant salad uses a creamy curry dressing to coat light wheat grains and fresh parsley for a bright finish.
The first time I made this, I stirred the grains too much whilst they were soaking. Now I always leave the bowl alone until every drop of water is gone. If you disturb the couscous before it’s fully hydrated, the starch releases and makes the whole bowl clumpy rather than fluffy.
The Greek yogurt is doing more work than you’d think. Without it, the oil and vinegar dressing feels too sharp and thin against the dry grains. I’ve found that the creamy base helps the curry powder stick to every single grain. It’s my favourite side to bring to a summer barbecue because it doesn’t wilt in the heat.
Ina Garten Curried Couscous Recipe Ingredients
- 250g (9oz) couscous
- 1 tbsp unsalted butter
- 350ml (12fl oz) boiling water
- 1 ½ tsp kosher salt
- ½ tsp curry powder
- 60ml (2fl oz) plain Greek yogurt
- 60ml (2fl oz) olive oil
- 1 tsp white wine vinegar
- 75g (3oz) carrots, small-diced
- 20g (¾oz) fresh parsley, minced
- 75g (3oz) golden raisins
- 40g (1 ½oz) red onion, diced
- 2 spring onions, thinly sliced
- Freshly ground black pepper, to taste
How To Make Ina Garten Curried Couscous Recipe
- Cook the couscous: Place the dry couscous, butter, boiling water, salt, and curry powder in a large heatproof bowl. Stir once to distribute the butter then cover the bowl tightly with a plate or clingfilm. Let it sit for 5 to 7 minutes until the liquid is fully absorbed.
- Fluff and cool: Remove the cover and use a fork to gently scrape and separate the grains. Do not use a spoon or you’ll mash the grains into a paste. Leave the bowl on the side for about 10 minutes so the steam can escape and the grains can cool.
- Make the dressing: Whisk the Greek yogurt, olive oil, and white wine vinegar together in a small jug until the mixture is smooth and pale yellow. Make sure the oil is fully combined with the yogurt so the dressing doesn’t separate later.
- Mix in the vegetables and herbs: Add the diced carrots, parsley, golden raisins, red onion, and spring onions to the bowl of cooled couscous. Pour the yogurt dressing over the top and use the fork to toss everything together until the grains are evenly coated.
- Season and chill: Add more salt and a good grind of black pepper to suit your taste. Serve it straight away or put it in the fridge for 30 minutes to let the curry flavour soak into the raisins.
Recipe Tips
- Use boiling water. Make sure the water is at a rolling boil before it hits the grains to ensure they soften through to the centre.
- Cool the grains. Wait until the couscous is no longer steaming before adding the yogurt dressing to prevent the sauce from melting and becoming greasy.
- Chop the carrots small. Cut your vegetables into pieces roughly the same size as the raisins so you get a bit of everything in each spoonful.
- Soak the raisins. If your raisins feel quite hard, let them sit in the hot water with the couscous to plump them up.
- Fluff with a fork. Never use a whisk or a wooden spoon to separate the grains as these tools are too heavy and cause clumping.
- Choose plain yogurt. Use a thick Greek-style yogurt rather than a runny natural one to keep the dressing stable and creamy.
What To Serve With Curried Couscous
This vibrant side dish works well with grilled lamb skewers or lemon-marinated chicken. It’s also a great partner for roasted aubergine and courgette or a platter of crispy falafel.
Try serving it alongside hummus and warm pita bread for a full Middle Eastern spread. It also pairs naturally with a piece of grilled salmon or spicy grilled prawns.
How To Store Curried Couscous
Fridge
Store the salad in an airtight tin for up to 4 days. The flavour actually improves the next day as the raisins absorb the moisture from the dressing and the curry spice mellows.
Reheat
This dish is best served cold or at room temperature, but you can warm it gently in the microwave for 30 seconds if you prefer it tepid. Be careful not to overheat it or the yogurt in the dressing may split and become oily.
Freeze
Do not freeze this recipe because the fresh carrots and spring onions will turn mushy when they thaw. The couscous grains also lose their individual texture and become unpleasantly soft after being frozen and defrosted.
Ina Garten Curried Couscous Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 230 kcal
- Protein: 5g
- Fat: 10g
- Carbohydrates: 30g
- Sugar: 7g
- Sodium: 350mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can eat it as soon as it’s mixed, but the textures are best once the salad has reached room temperature.
Absolutely, adding a drained tin of chickpeas is an easy way to make the salad more substantial for a main meal.
You can leave out the Greek yogurt entirely and use an extra tablespoon of olive oil or use a plant-based plain yogurt alternative.
Ina Garten Curried Couscous Recipe
Description
Fluffy wheat grains tossed with sweet golden raisins and crunchy carrots in a creamy, spiced curry dressing.
Ingredients
Instructions
- Mix couscous, butter, boiling water, salt, and curry powder in a bowl.
- Cover tightly and leave for 7 minutes until the liquid is absorbed.
- Fluff the grains with a fork and let them cool for 10 minutes.
- Whisk the yogurt, olive oil, and vinegar in a small jug until smooth.
- Add the carrots, parsley, raisins, and onions to the cooled grains.
- Pour the dressing over and toss with a fork to coat evenly.
- Season with pepper and serve at room temperature or chilled.
