Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat to the couscous, use chopped chicken or thin strips of flank steak.
1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-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 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
How to Make It
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.
This was a hit with my family. I used quinoa instead of the couscous, used fresh minced ginger, and since I didn't think it had enough curry flavoring I ended up doubling the curry amount. After I mixed it all together, my husband wasn't home from work yet, so I kept the entire mixture on warm and it was very good. I could see it being good warm or cold.
This recipe just lacks in flavor. I did not have feta, but I made the rest of the recipe exactly other than that. A recipe should not rely on a cheese for flavor. The vinegar drowns out the little bit of curry and ginger. I would not make this again.
Delicious, easy, and a great side. Easily doubled, a constant request in our family, both for summer BBQs or lobster bakes, and in winter. If you use Israeli couscous, increase water or chicken broth (either is fine, but I usually use broth) to 2 cups, and simmer for 10 min. Or until all the liquid is absorbed.
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