Place couscous in the medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yoghurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over the fluffed couscous and mix well. Add the carrots, parsley, currants, almonds, scallions, and red onions.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 60 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 5.4mg||2 %|
|Sodium 324.5mg||11 %|
|Potassium 249.3mg||7 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 44g|
|Protein 8.9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 291
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