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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I serve this both as a side dish and a meatless entree. Either way, people love the combination of ingredients. Diane Werner Ingredients:
1 cup uncooked couscous |
2 cups small fresh broccoli florets |
1 cup julienned carrots |
1 tablespoon water |
1/4 cup sliced green onions |
2 tablespoons balsamic vinegar |
4-1/2 teaspoons olive oil |
1-1/2 teaspoons sugar |
1-1/2 teaspoons curry powder |
1 teaspoon minced fresh gingerroot |
1/2 teaspoon salt |
3/4 cup dry roasted cashews, chopped |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
3/4 cup crumbled feta cheese, optional |
Directions:
1. Cook couscous according to package directions. Meanwhile, in a microwave-safe bowl, cook the broccoli, carrots and water on high for 1 minute; drain. Transfer to a large bowl. Add the couscous and onions.
2. Combine the vinegar, oil, sugar, ginger and salt; pour over couscous mixture and stir gently to coat. Stir in cashews and garbanzo beans. Gently fold in feta if desired. Yield: 8 servings.
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