Tuesday, May 7, 2013

Cranberry, Cilantro, Coconut & Curry Couscous

I'm sort of obsessed with couscous.  I love the traditional kind (the really itty bitty kind) and Israeli couscous (about the size of BB pellets).  I don't discriminate.

And if you don't know what BBs are, I don't know how to help you.  All I can say is that you either were deprived as a child or you didn't have a brother.

I needed a quick side dish for dinner the other night, and I whipped this together.  Because I am also obsessed with curry.

I love it.  And did you know that curry is a mixture of spices - a blend, if you will.  It is not one particular spice.  It's typically made up of turmeric (gives it that great gold color), cumin and a bunch of other spices.

My parents went to Israel this spring and brought me this container of curry.  It's quite special and is only used for special dishes.

I deemed this dish special enough to use my Israeli curry.

And!  Don't you like my use of alliteration?  Everything in this title starts with the letter "c."  Cool.  Pun intended.

Can you tell that I have a preschooler who is obsessed with letters.  We discuss - at great length - what letter begins each word.

It's the life, I tell you.

But seriously, I loved this salad.  I may have to go make some more right now so I can shove my face in it.  It's spicy (but not too spicy - my kids ate it), a little sweet, crunchy, creamy.  Ugh.  So good.  I ate most of it while I cooked the rest of dinner.  And then I served the pitiful remaining amount to my unsuspecting family for dinner.

I love being the mom.

Cranberry, Cilantro, Coconut & Curry Couscous

1 1/2 cups stock (veggie or chicken stock)
3/4 cup whole-wheat Israeli couscous (regular or tri-color will work too)
1/2 tsp salt
1 small onion, minced fine (or 1 bunch green onions, chopped)
1 T curry powder
1/2 cup sweetened shredded coconut
1/4 toasted slivered almonds
1/2 cup dried cranberries (Craisins)
1/2 cup minced cilantro
2 T nonfat Greek yogurt

Bring the stock to a boil in a pot.  Add the couscous and salt and cook for 8-10 minutes over medium heat until the stock is absorbed and the couscous is tender.  Pour into a colander and rinse well.

Add the couscous and the rest of the ingredients to a bowl and toss together.  Allow the flavors to blend for at least an hour before serving.  Serve cold or at room temperature.


Brynn said...

This is the most amazing stuff!! I love it! I've made it two times already!! Thanks Pithy!

Elizabeth said...

So glad you liked it! I love these flavors together so I'm glad you enjoyed it too. :)