This delicious recipe is from The Barefoot Contessa Cookbook by Ina Garten, which I have had for over 10 years and adore as it was one of my first cookbooks. Ina Garten is one of my favourites, and I have all of her cookbooks (which I highly recommend!). Check out her website: www.barefootcontessa.com.
The recipe for this side dish perfect for the summer is posted via the Food Network website here. I have a few recommended tweaks which include: using dried cranberries (not dried currants or raisins), grating the carrot (not dicing) and omitting the diced red onion. I have also made the salad using plain or whole wheat couscous and using either works out well. I also tend to halve the entire recipe when preparing it for just for the 4 of us (2 adults and 2 children) as a dinner side dish along side chicken or fish and a green salad, as it makes more than enough for one dinner plus some leftovers.
The curried couscous is truly delicious and pairs best alongside grilled chicken or salmon, and is a really easy no-cook dish to bring along to a picnic or bbq. Enjoy!