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  • 1 1/2 cups couscous, uncooked
  • 1 1/2 cups water
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup plain yogurt
  • 1/4 cup olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon curry powder
  • 1 teaspoon black pepper
  • 1/2 cup diced dried apricots
  • 1/2 cup golden raisins
  • 1/4 cup toasted sliced almonds
  • 1/2 cup shredded carrots
  • 1/2 cup chopped flat-leaf parsley
  • 3 green onions, chopped


  1. To prepare couscous, place couscous into a medium bowl. Bring water and 1/2 teaspoon salt to a boil. Pour over couscous and quickly stir. Cover tightly with plastic wrap. The couscous will absorb the water and be cooked in 5 minutes. Remove plastic wrap and fluff couscous with a fork.
  2. Combine yogurt and next four ingredients (yogurt through black pepper). Add remaining 1 teaspoon salt. Whisk well. Pour over couscous and stir. Add the dried fruits, nuts, carrots, parsley green onions. Mix well. Serve room temperature or chilled.
Recipe courtesy of Nancy Vienneau

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The recipe was originally published as Curried Fruit Couscous on

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