Skip to main content

Curried Couscous with Broccoli and Feta



This is one of those recipes that tastes even better the next day when the flavors have had a chance to blend together.  It tastes good warm, cold, or room temperature, making it an excellent take-with-you meal.  




Curried Couscous with Broccoli and Feta
slightly adapted from Cooking Light

Ingredients

  • 1 3/4  cups  water or vegetable broth, or a combination
  • 1  cup  uncooked couscous
  • 1 1/2  cups  small broccoli florets
  • 1/2  cup  finely chopped red onion
  • 1/3  cup  shredded carrot
  • 2  tablespoons  red 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.
My step by step:
I used a combination of vegetable stock and water to make the couscous, just because I had some on hand.  I also used whole wheat couscous because it's extra good for you.  The only place I can find it is Trader Joe's, though.  The fun thing about couscous is that you boil the liquid and pour in the grain, like this:

And then you take it off the heat, cover for 5 minutes and it looks like this:


As your couscous is cooking and then sitting, get started on the veggies.  I used a little over the directed measurements, because I always do.  I grated the carrot with my Microplane ribbon grater, which is one of my most favorite kitchen tools.  


Next it's time to make the dressing.  Combine the spices.


And then whisk in the vinegar and olive oil.  I ended up adding an extra tablespoon of vinegar.  


Time to mix it all together, and you're done!  I add the cubed feta in at the end so it doesn't get too broken up.


Eat up!





Comments

  1. Mm...anything with curry, broccoli, and feta!! A win-win-win combo! I think this would work with any other grain, too!

    ReplyDelete

Post a Comment

Popular posts from this blog

Lemon Garlic Baked Salmon

Happy New Year! I hope you had a wonderful holiday season, and ate all the cookies.  I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish.  When I saw a one day "cleanse" I thought I'd give it a try.  Loosely, it called for drinking hot lemon water first thing in the morning, a Glowing Green Smoothie for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. My day went like this: First thing after my run: Hot Lemon water - This is a nice way to warm up.  I do this all the time. Breakfast: Glowing Green Smoothie - I liked it a lot.  Very refreshing and hydrating.  Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter. Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it. Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorat

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu , and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad. Roasted Sweet Potato Salad Romaine and Kale, shredded Olive oil Sweet potato rounds, roasted Apple, sliced Avocado Roasted tomatoes Goat cheese Balsamic Vinegar Drizzle kale and romaine with olive oil Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes. Tomatoes - toss with olive o

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole Foods.  She can't be sic