Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) finely chopped red onion

  2. 1 teaspoon(s) curry powder

  3. 1 teaspoon(s) ground cumin

  4. 3 cup(s) Israeli (pearl) couscous

  5. 1 large orange

  6. 1/2 cup(s) plain low-fat yogurt

  7. 3 tablespoon(s) olive oil

  8. Salt

  9. Pepper

  10. 3/4 cup(s) pitted dates

  11. 1 medium bulb fennel

  12. 1/2 cup(s) packed fresh flat-leaf parsley leaves

Instructions Jump to Ingredients ↑

  1. In small bowl, cover onion with cold water. Let stand.

  2. In 4-quart saucepan, heat curry and cumin on medium 2 minutes or until fragrant. Transfer to large bowl. To same saucepan, add couscous. Cook 5 minutes or until toasted, stirring. Add 8 cups water; heat to boiling. Reduce heat to medium; cook 4 to 5 minutes or until just tender, stirring occasionally. Drain; rinse until cool. Drain again.

  3. Meanwhile, from orange, finely grate 1/2 teaspoon peel and squeeze 1/4 cup juice into bowl with spices. Whisk in yogurt, olive oil, and 1/2 teaspoon each salt and freshly ground black pepper until blended. Chop dates and fennel; finely chop parsley.

  4. Drain onion; add to bowl along with dates, fennel, parsley, couscous, and 1/2 teaspoon salt. Stir until well coated.

  5. Tips & Techniques Tip: To quickly chop sticky dates, refrigerate them first until firm (about 10 minutes) and lightly grease your knife.


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