Aggie's Kitchen

Curried Couscous

Curried Couscous

Summer has definitely begun for us…though I know not officially on the calendar. The weather is hot, real hot, and the kids are out of school. We have had a busy week visiting with classmates and friends, not leaving me much time for cooking it seems.

Curried Couscous

Lucky for me, this week’s Barefoot Blogger recipe, chosen by Ellyn of Recipe Collector and Tester, was an easy one. I’m not kidding when I say easy. That’s what I love so much about couscous, it’s ridiculously simple to make and I love flavoring it up by adding veggies, nuts and currants to it…just like Ina did in this recipe.

I made a few adjustments and additions to the original recipe like adding chopped yellow bell pepper and substituting whole wheat couscous. I also decided to leave out the red onion…and as I’m writing this post am realizing that I apparently left out the sliced almonds…oops.

Curried Couscous

I loved the curry yogurt dressing called for in this recipe…though, next time I will probably double it and use a little extra to keep it from becoming too dry as it sits out. This dish is served at room temperature and would be a great side dish for any barbecue or summer get together.

Curried Couscous

Print Recipe

Curried Couscous


  • 1 1/2 cups whole wheat couscous
  • 1 tablespoon unsalted olive oil
  • 1 1/2 cups boiling water
  • 1/4 cup plain Greek 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
  • 2 carrots, small-diced
  • 1/2 cup dried golden raisins
  • 1/4 cup blanched, sliced almonds
  • 2 scallions, thinly sliced (white and green parts)
  • 1 yellow bell pepper



  1. Place the couscous 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.
  2. 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, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook
or find original recipe here on
Food Network

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32 comments on “Curried Couscous”

  1. your pictures look so good. this couscous was pretty amazing, i didn't even think i'd like it. 🙂

  2. I love Barefoot Contessa recipes. This couscous looks fabulous. Love all the ingredients.

  3. Hey! Glad you guys are enjoying the start of summer. Looks like a great dish- I love the ease of couscous! You guys taking any trips this summer?

  4. I love your photos! I used whole wheat couscous too…this could not have been easier!

  5. Delicious couscous! Love the spices and almonds here!

  6. I'm printing this out RIGHT NOW! I've been on the hunt for good side dish recipes for my summer-recipe-binder. It's tough to find new & unique sorts of things. Love this one!

  7. Your couscous looks wonderful! I love that you added yellow pepper. This was a great recipe, so easy to personalized, and I agree about the dressing, I would use a little more next time too.

  8. This really sounds delicious. I love the curry addition!

    Ina ROCKS!

  9. Aggie, Your couscous turned out great. I will be making it later today. This is one that I have been making for a long time because we love it with grilled chicken.

  10. Your couscous looks great! This sounds like an amazing recipe – another Ina winner.

  11. I loved this, and will make it again soon.

  12. I made some couscous last week and loved it. It did look something like yours, but the way I made it was very different. I love your method as well.

  13. This curry yogurt would really be awesome on a lot of things. Great recipe from Ina!

  14. Couscous and spices are a winner for me, love it Aggie I could dig into it right now. 🙂

  15. Love your tweaks! The yellow peppers sound perfect (I was trying to think of ways to increase the veggies in this to make it a complete dish). Doubling the curried yogurt is a great idea!

  16. Wow, this recipe is right up my alley…so glad I stumbled across your site, its fantastic!
    All the best!

  17. We love couscous at our house and curry to beat yummy thanks for sharing.

  18. What a fun recipe! I agree and think the couscous should have a little more yogurt dressing added. I love your pictures of the couscous and this dish is a keeper!

  19. The food pic looks really great and thanks for the recipe by the way 🙂

  20. I've seen Ina make this…and am always threatening to do so myself. It's time….

  21. You had me at "curry", again fab, fab on the snaps darling! You have inspired me to buy Couscous, cook it and make it.

  22. I haven't tried couscous but this loks like it's real tasty..

  23. Looks good … although I'm not big on couscous..that does look appetizing.

  24. I've been obsessed with Couscous lately! Thanks for the recipe!
    Great site!

  25. I love couscous. I will have to try this one! Looks good!

  26. Looks delicious Aggie! Have a great weekend.

  27. this recipe was so easy and FAST. Enjoyed it!

  28. I love easy recipes and you cannot go wrong with the barefoot contessa's recipes. My mouth is watering after reading the ingredient list!

  29. I like your idea for doubling the dressing to moisten the salad as it sits out. It was a declicious and easy dish!

  30. I've just cut and pasted this into my recipe folder. Sounds great… Thanks!

  31. Glad you enjoyed the couscous and were able to make it your own!

  32. Pingback: My Spice Kitchen: Curry Powder | Aggie's Kitchen