Sunday, June 15, 2008
I have made this Barefoot Contessa recipe more times than I can count. Love, love, love it. Today, the bozos helped out.
First, you will need some plain couscous.
Put 1 1/2 cups in a bowl.
Next, take 1 1/2 cups water and put it in a small saucepan.
To the water, add 1 tablespoon of butter.
Heat the water/butter to boiling,
then pour it over the dry couscous, and stir. Cover the bowl with plastic wrap, and let it sit at least 5 minutes, or until you are done preparing the rest of the ingredients.
Next, grate some carrots,
until you have a 1/2 cup,
and put into a bowl.
Then some parsley. Here is some from my garden, woohoo!
Mince a 1/2 cup,
and add to bowl.
Next up...1/2 cup of dried cranberries,
1/2 cup sliced almonds,
into the bowl.
2 scallions, sliced,
Lastly, one half, or a quarter cup, red onion,
and added to bowl.
Next is the dressing. You'll need a half a cup of plain yogurt.
Add that to a separate bowl,
Along with a quarter cup of olive oil,
a teaspoon of white wine vinegar,
a 1/4 teaspoon turmeric,
a teaspoon curry powder,
1 1/2 teaspoons kosher salt,
some freshly ground pepper,
and whisk it up.
Pour the cooked couscous into the dressing bowl and mix to combine thoroughly.
Pour in the other ingredients,
stir it all up,
Here are the guest chefs.