Curried Couscous with Broccoli and Feta

Randy Mayor; Melanie J. Clarke
Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.
Yield: 5 servings (serving size: about 1 1/4 cups)
Ingredients
- 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
Preparation
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.
Nutritional Information
- Calories:
- 402 (27% from fat)
- Fat:
- 12.2g (sat 3.8g,mono 5.8g,poly 1.6g)
- Protein:
- 13.4g
- Carbohydrate:
- 61.4g
- Fiber:
- 7.4g
- Cholesterol:
- 15mg
- Iron:
- 2.7mg
- Sodium:
- 827mg
- Calcium:
- 145mg
Member Ratings and Reviews
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I def like this, but thought it could use a little more jazz to the whole flavor, so i added more ww vinegar and some lemon juice. I'd like to put more herbs/spices in next time...any suggestions?! I also used white beans and quinoa in place of couscous and chickpeas..worked fine02/01/10
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I've made this twice already. I LOVE it. First time I made it for my hubby and I. Second time I brought it for a Healthy themed potluck and the bowl was empty when I went back to pick it up.01/05/10




