Curried Couscous and Garbanzo Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread. Ingredients:
2 tablespoons curry powder |
2 1/4 cups water |
1/2 teaspoon salt |
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots) |
1 10-ounce box couscous |
1 15-ounce can garbanzo beans (chickpeas), drained |
1/2 cup olive oil |
5 tablespoons white wine vinegar |
1 1/2 tablespoons grated peeled fresh ginger |
1 1/4 cups crumbled feta cheese (about 7 ounces) |
1 cup thinly sliced green onions |
Directions:
1. Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
2. Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
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