Curried Couscous

For the uninitiated, couscous is a Middle-Eastern variety of semolina (rava). It is popularly known as Semolina pasta. It has a mild, nutty flavor and absorbs the flavors of the spices with which it is cooked or tossed in. This is very reminiscent of upma. It cooks super fast (literally 5 minutes) and hence makes a great weeknight dinner. 

For a while, I have been cooking couscous by adding Indian spices, but among the Indianized versions that I've tried, both Anand and I love this version of curried couscous! The key success of this version is in its technique of marinating or mixing the spices in yogurt before adding it to the cooked couscous. It keeps the couscous incredibly moist and all the flavors get evenly absorbed. I made a few adjustments, though - mostly in measurements.

Preparation

I cook the couscous in the same manner. 1.5 cups of boiling water poured over 1.5 cups of couscous, along with a drizzle of olive oil (instead of butter). Close the lid and let it stay/cook for 5 minutes. Then remove the lid and fluff the cooked couscous with a fork. 

I use 1/2 cup of yogurt (instead of 1/4), add salt, pepper, turmeric powder, a teaspoon of plain vinegar, 2 teaspoons of Kitchen-King masala, and 1/4 cup of olive oil and whisk well. Pour this over the couscous and mix well. 

I then add one diced cucumber (cucumber + yogurt flavor is even better), 1/2 of a finely chopped red-onion, coriander leaves (instead of parsley), 1/4 cup of golden raisins (even better than currants), 1/3 cup of blanched sliced almonds, and 2 chopped scallions. Finally, I pour the juice of a lemon.

Mix everything and serve!

It's almost like a salad. You can choose the vegetables you want to add and tailor the spices to your liking. But don't forget the yogurt!