Curried Couscous with Broccoli and Feta

Randy Mayor; Melanie J. Clarke
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.

Yield:

5 servings (serving size: about 1 1/4 cups)

Recipe from

Nutritional Information

Calories 402
Caloriesfromfat 27 %
Fat 12.2 g
Satfat 3.8 g
Monofat 5.8 g
Polyfat 1.6 g
Protein 13.4 g
Carbohydrate 61.4 g
Fiber 7.4 g
Cholesterol 15 mg
Iron 2.7 mg
Sodium 827 mg
Calcium 145 mg

Ingredients

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

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.

Note:

Lorrie Hulston Corvin,

January 2004