I have to give my hubby Aaron credit for finding this recipe. He and I have made it 4 or 5 times in the last few months, and we do not usually repeat a recipe that often. It’s loaded with flavor, veggies and is meat-free. It can be eaten warm, room temp or cold (I prefer it cold-room temp). The combination of sweet from the raisins, spice from the curry and salty feta is perfect!
Curried Couscous with Broccoli and Feta
- 1 cup uncooked couscous
- 1 medium head of broccoli, cut into bite sized pieces
- 1 small red onion, diced
- 1 cup shredded carrot
- 1/4 cup raisins
- 1/3 cup roasted cashews
- 1 tablespoon white wine vinegar
- 1 tablespoons olive oil
- 1-2 tablespoons curry powder (I usually use 2)
- 1-2 teaspoon fresh ginger, grated
- salt and pepper, to taste
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3/4 cup feta cheese, freshly crumbled
Directions:
- Cook couscous according to the directions on the package. While the couscous is cooking steam the broccoli until it reaches your desired tenderness (about 5-8 minutes).
- In a large bowl combine the remaining ingredients (except for the feta). Add the couscous and broccoli when they are done cooking.
- Serve in bowls and top with the crumbled feta.
Makes about 6 servings.
Recipe adapted from Cooking Light
Advertisements
