Curried Couscous Salad

Friday Night Dinners

There is a long-standing tradition of Friday Night Dinners in Istanbul.  Although they originally started out as Sunday Night Dinners.  When a few close friends had children the same age as mine, we discovered that getting together on a Friday night is a great way to end the week.  The grown ups get to chat and have a drink and the children get to play.  Friday Nights With Kids started as ordering in pizzas to go with our bottles of wine.  Now that the kids are older, we cook when we have time.  Last night's dinner featured this Curried Couscous Salad which was adapted from a Barefoot Contessa recipe.

I first met this salad at a class picnic held at Robert College, overlooking the Bosphorus.  Every time I eat it I am reminded of the mother who made it telling me how easy it was (it is!), the fact that I ate several helpings of it, the smells of lambs ear and fresh cut grass, and the view of the Bosphorus sparkling on a sunny day.

CURRIED COUSCOUS SALAD

 adapted from the Barefoot Contessa

1 1/2 cups couscous (or bulgur if you don't have couscous! I like to mix a large wheat bulgur with smaller bulgur for a little textural variety!)

1 tablespoon unsalted butter

1 1/2 cups boiling water

1/4 cup plain yogurt

1/4 cup good olive oil

1 teaspoon white wine vinegar

1 teaspoon curry powder

1/4 teaspoon ground turmeric

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup small-diced carrots

1/2 cup small-diced red peppers

1/2 cup minced fresh flat-leaf parsley

1/2 cup dried currants or raisins - I prefer dried cranberries

1/4 cup blanched, sliced almonds - or sunflower seeds, or any other nut or seed you like!

2 scallions, thinly sliced (white and green parts)

1/4 cup small-diced red onion

Directions

Place the couscous/bulgur in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.  (If using the large wheat bulgur, add a little extra water and cook it a bit before turning off the heat to soak up the water)

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, red peppers, parsley, dried fruit, nuts/seeds, scallions, and red onions, mix well, and season to taste. Serve at room temperature