Curried Couscous with Broccoli and Feta

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