Spicy Couscous with Yogurt
Let’s talk about couscous. These fast-cooking pearls are a worthy side dish on their own. However, it should come as no surprise that we like to dress them up a bit. In this recipe we toss whole-wheat couscous with a simple, spicy vinaigrette, and then add almonds for crunch, mint for freshness and a dollop of yogurt for creamy coolness. Our tip: Pair the couscous with whole roasted carrots and you’ll be singing its praises for days.
Pinch of saffron
1 cup whole-wheat couscous
2 tablespoons harissa
¼ cup red-wine vinegar
⅓ cup extra-virgin olive oil
1 teaspoon kosher salt
1 cup almonds, chopped
1 cup yogurt
4 tablespoons chopped fresh mint
Pinch of Aleppo pepper
1. In a medium pot, bring 1¼ cups water to a boil over medium-high heat. Add the saffron and the couscous, reduce the heat to low and simmer until the couscous absorbs all the water, 15 to 20 minutes.
2. In a medium bowl, whisk the harissa with the vinegar to combine. Gradually add the oil, whisking constantly to combine. Season with salt.
3. Toss the warm couscous with the harissa vinaigrette to coat. Add the almonds and toss to combine.
4. To serve, divide the couscous among plates, then top each with ¼ cup yogurt, 1 tablespoon mint and a pinch of Aleppo pepper.