Tag Archives: Curry

Curried Couscous with Broccoli and Feta


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


  1. 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).
  2. In a large bowl combine the remaining ingredients (except for the feta). Add the couscous and broccoli when they are done cooking.
  3. Serve in bowls and top with the crumbled feta.

Makes about 6 servings.

Recipe adapted from Cooking Light


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Filed under Main dishes, Side dish

Whole Foods Copy-Cat Curried Chicken Salad

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I have to tell you that I am pumped about this recipe! Have you ever had the curried chicken salad at Whole Foods? It’s deeeelicious! One day I wrote down all the ingredients to attempt to remake it. Months later I have finally recreated it and I don’t know why I waited so long!

This recipe certainly isn’t as good as the real thing, but it’s close! It does not have any mayo, but I don’t miss the mayo at all. It has a pretty bold flavor, so if you like your chicken salad a little milder just reduce the spices and leave out the cayenne pepper. My favorite way to serve it is over spinach. It’s also great with crackers, in a sandwich, the options are endless 🙂

Curried Chicken Salad

  • 2 chicken breasts, shredded or diced
  • 4 green onions, chopped
  • 2 celery stalks, diced
  • 1/3 cup golden raisins
  • 1/2 cup almonds, chopped or slivered and toasted
  • 1/4 cup currants (optional)
  • 2 (5.3 oz) plain non-fat greek yogurt containers
  • 2 tablespoons honey
  • 2 tablespoons curry powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cloves
  • 1/8 teaspoon celery seed
  • dash cayenne pepper
  • salt and pepper, to taste
  • baby spinach for serving, if desired


  1. To make dressing combine yogurt, honey and spices in a medium bowl. Season to taste with salt and pepper.
  2. Stir in the chicken, green onions, celery, raisins, almonds and currants. Serve over a bed of spinach or in a sandwich or wrap.

Makes 5-6 servings.


Filed under Main dishes, Salads