Curried couscous from The Barefoot Contessa Cookbook (page 94) by Ina Garten

  • scallions
  • carrots
  • couscous
  • dried currants
  • curry powder
  • red onions
  • parsley
  • turmeric
  • white wine vinegar
  • yogurt
  • sliced almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 09, 2020

    I omitted the red onion as there was plenty of onion flavor from the scallions for my taste. I used dried cranberries instead of currants, which added some sweetness and color. The couscous was quite tasty. Extra vegetables would be nice here, such as baby spinach or bell pepper.

  • Laura on April 20, 2019

    Pg. 94. I wanted to love this as much as the previous 3 reviewers and expected to, given that it's an Ina Garten recipe. Unfortunately, I thought it was just so-so. That may have been because I used whole wheat couscous rather than regular couscous. I'd never used whole wheat before and I think I don't care for it. I'd give this recipe another try using regular couscous.

  • cookbookhabit on June 08, 2013

    One of my favorite BC recipes ever, and one of the simplest and healthiest, too. Keeps well in the fridge for repeat lunches.

  • bernalgirl on July 26, 2012

    My cousin made this for a barbecue, it is delicious! Definitely not another ho hum couscous salad.

  • Dale on May 22, 2011

    This is an unbelievable salad and very easy; I substitute craisins for currants

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