This is one of those recipes I always come back to. It's a nice change from the usual Italian or Greek flavored cold salads, and has some of my favorite ingredients (broccoli and feta). In case you haven't noticed, I like to top almost everything with at least a little cheese. I would make an unsuccessful vegan.
Curried Couscous with Broccoli and Feta
recipe from Cooking Light
Ingredients:
1 cup uncooked couscous (I used whole wheat)
1 1/2 cups broccoli florets (I probably used about double)
1/2 cup finely chopped red onion
1/3 cup shredded carrot (I grated the carrots on my large microplane grater)
1/4 cup raisins
2 Tablespoons white wine vinegar (I used red wine vinegar)
1 1/2 Tablespoons olive oil
1 Tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon ground ginger
3/4 teaspoon kosher salt
1 15 oz. can chickpeas, drained and rinsed
Bring 1 cup of water to a boil. Add couscous, remove from heat, and cover for at least 5 minutes, or until all the liquid has been absorbed.
Steam the broccoli florets until crisp tender, about 3 minutes.
In a large bowl, combine the vegetables, chickpeas, and cooked couscous.
Mix dressing ingredients (vinegar through salt) in a separate bowl and pour over vegetable mixture. I used a mason jar for mixing my dressing, and shook to combine. No whisk necessary!
Toss in feta and raisins for serving.
Curried Couscous with Broccoli and Feta
recipe from Cooking Light
Ingredients:
1 cup uncooked couscous (I used whole wheat)
1 1/2 cups broccoli florets (I probably used about double)
1/2 cup finely chopped red onion
1/3 cup shredded carrot (I grated the carrots on my large microplane grater)
1/4 cup raisins
2 Tablespoons white wine vinegar (I used red wine vinegar)
1 1/2 Tablespoons olive oil
1 Tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon ground ginger
3/4 teaspoon kosher salt
1 15 oz. can chickpeas, drained and rinsed
Bring 1 cup of water to a boil. Add couscous, remove from heat, and cover for at least 5 minutes, or until all the liquid has been absorbed.
Steam the broccoli florets until crisp tender, about 3 minutes.
In a large bowl, combine the vegetables, chickpeas, and cooked couscous.
Mix dressing ingredients (vinegar through salt) in a separate bowl and pour over vegetable mixture. I used a mason jar for mixing my dressing, and shook to combine. No whisk necessary!
Toss in feta and raisins for serving.
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