Pantry Challenge Recipe #1: Karla's Couscous

I love a good pantry challenge!  I've taken a number of inspired couscous recipes and combined them into the one below.  I'll mark the ingredients from my pantry with an *.  I keep my refrigerator and spice collections well stocked with the basics so I was able to create this dish without making a stop at the grocery store.

I did make the following substitutions:

Recipe called for slivered almonds -- I used chopped pecans.
Recipe called for raisins -- I had raisins, but I opted for craisins to mix it up.

Recipe called for white wine vinegar -- I used a mix of red wine and distilled vinegars.

I omitted the lemon and scallion because I didn't want to go to the store!

Prep Time: 15 minutes

Cook Time: 5 minutes
Servings: 6-8

2 Tablespoons butter
1 ½ Cups whole wheat couscous *
3 Cups chicken stock*
¾ Cup chopped red onion
½ Cup slivered almonds, toasted
¼ Cup raisins*
½ Cup carrots, grated
¼ Cup olive oil*
1 ½ Cup plain greek yogurt
1 Teaspoon white wine vinegar*
Juice of ½ lemon
½ Teaspoon kosher salt
½ Teaspoon black pepper
2 Scallions, thinly sliced

1. Place the couscous in a large mixing bowl.
2. Melt the butter in the chicken stock and pour over the couscous.
3. Cover the bowl with plastic wrap or a large tight fitting plate and allow the couscous to steam for 5 minutes.
4. While you're waiting for your couscous whisk together the yogurt, olive oil, vinegar, lemon salt, and pepper.
5. Remove the covering and fluff the couscous with a fork.
6. Pour yogurt mixture over the fluffed couscous, and mix well with a fork.
7. Add the carrots, raisins, almonds, scallions, and onions, mix well, and season to taste. Serve at room temperature.

Option: For a Moroccan flair add 1 teaspoon of curry powder and ¼ teaspoon of ground turmeric to the yogurt mixture before combining with the couscous.

Note: DO NOT mix the couscous with anything but a fork! You'll de-fluff it and create a ball of
unappetizing mush.

Note: I am the queen of substitution. I love the art of double duty. If you don't have almonds, but have pecans just coarsely chop the pecans, toast them and I promise the dish will be just as good... or maybe even better!

Serving Suggestions: A nice piece of roasted chicken over top of the couscous could make this a dish you could use for entertaining. Just pair it with a nice white table wine.