Curried Israeli Couscous Salad

I love the different textures this couscous salad has! Crunchy from the onion and carrot, chewy from the couscous and currants, and creamy from the yogurt dressing. Israeli couscous is much larger than Moroccan couscous, and it cooks like pasta. This salad is so flavorful, making it a perfect side dish or a light meal. I like putting a scoop on top of salad greens.

Inspired by Ina Garten

Ingredients

1 cup Israeli couscous

1/4 cup small-diced red onion

1/4 cup plain yogurt

2 Tbsp olive oil

2 tsp lemon juice

1 tsp curry powder

1/2 tsp ground turmeric

1 tsp salt

Ground black pepper, to taste

1/2 cup diced carrots

1/2 cup chopped parsley

1/3 cup dried currants

1/2 cup sliced scallion

1/2 cup chopped red bell pepper

Directions

Bring a medium pot of water to a boil. Add the couscous and cook according to package directions. Drain excess water.

Place the red onion in a small bowl and cover with water. Let sit for 10 minutes to reduce the harshness of the onion. Drain.

In a large bowl, whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Add the cooked, drained couscous and mix well. Add the carrots, parsley, currants, scallions, pepper and drained onion. Mix until combined. Salt to taste.

Enjoy!