Thursday, January 13, 2011

Curried Couscous with Broccoli and Feta

There is so much that you can do with this recipe. If you don't like an item, swap it out for something else or omit it completely. If you want to add an item like chopped chicken or strips of flank steak, do it! This recipe takes very little time, especially if you buy bagged broccoli florets or preshredded carrots. And it's great for potlucks or summer events. Enjoy!

1 3/4  cups  water
1  cup  uncooked couscous
1 1/2  cups  small broccoli florets
1/2  cup  finely chopped red onion
1/3  cup  shredded carrot
1/4  cup  raisins
1/4  cup  dry-roasted cashews, chopped
2  tablespoons  white wine vinegar
1 1/2  tablespoons  olive oil
1  tablespoon  sugar
1 1/2  teaspoons  curry powder
1  teaspoon  bottled minced fresh ginger
3/4  teaspoon  salt
1  (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4  cup  (3 ounces) crumbled feta cheese

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Thanks to Cooking Light and for this fantastic recipe.

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