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Sweet Couscous and Curried Yogurt Bites

48 spoonfuls (bites)
Source: Bon Appétit December 2005

• 1-1/3 cup plain whole-milk yogurt
• 1 tsp curry powder
• 2 cups vegetable broth
• 1¾ cups (10 ounces) plain couscous
• 2 tbsp (¼ stick) butter, melted.
• 2 tbsp orange juice
• 1 tsp finely grated orange peel
• ¼ tsp ground cinnamon
• ½ cup chopped pitted dates
• ½ cup raisins

Mix yogurt and curry in a bowl. Cover and chill.

Bring broth to simmer in large saucepan. Mix in couscous. Cover; set aside until couscous is tender and broth is absorbed, about 10 minutes. Mix in butter, orange juice, orange peel, and cinnamon, then fruit. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Fill spoons with couscous. Top each with dollop of curried yogurt.

Note: Use chinese soup spoons. If not available, can be substituted with tiny lettuce cups or endive leaves.

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