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Curried Couscous with Broccoli and Feta

Randy Mayor; Melanie J. Clarke
Yield 5 servings (serving size: about 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

  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.