Curry couscous

This is a fast and tasty way to enjoy couscous, the staple grain food of northern Africa. Despite the addition of a teaspoon of hot curry powder, this recipe contains only a hint of spice. It's a good choice if you are looking for a simple side dish to compliment a meal. Increase the amount of curry powder and add some cayenne pepper and cumin to spice it up a bit.

Curry couscous

1 tablespoon olive oil
3 large scallions, both green and white parts, thinly sliced
1/4 cup chopped almonds
1 large clove garlic, crushed or minced
1 teaspoon hot curry powder
1 2/3 cups water
1 1/2 teaspoons unsalted butter
1 tablespoon parsley, chopped
1 cup couscous

Heat the oil in a heavy medium saucepan over medium heat. Add the white parts of the scallions and almonds and sauté for a couple of minutes until the scallions soften. Add the green parts of the scallions and stir fry for another minute. Stir in the curry powder until the scallions and almonds are coated and the powder begins to char ever so slightly.

Add the water, butter and parsley and turn up the heat to bring to a boil. Stir in the couscous and immediately remove from the heat and cover. Let the saucepan sit for 5 minutes or until the liquid is completely absorbed. Fluff with a fork and serve.