Curried Couscous With Broccoli and Feta (And Cashews!) |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
|
This is from Cooking Light, January 2004. They suggest it as a vegetarian main dish, or you can add meat/seafood to your taste. Posting for safekeeping. I will likely make this with whole wheat couscous or even quinoa. Ingredients:
1 3/4 cups water |
1 cup couscous, uncooked |
1 1/2 cups broccoli florets |
1/2 cup red onion |
1/3 cup carrot |
1/4 cup raisins |
1/4 cup roasted cashews, chopped |
2 tablespoons white wine vinegar |
1 1/2 tablespoons olive oil |
1 tablespoon sugar |
1 1/2 teaspoons curry powder |
1 teaspoon fresh ginger |
3/4 teaspoon salt |
1 (15 ounce) can chickpeas, drained and rinsed |
3/4 cup feta cheese |
Directions:
1. 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.
2. While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
3. Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.
|
|