Curried Couscous with Broccoli and Feta
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Ingredients
1 3/4 cups water
1 cup raw couscous
1 ½ cups small broccoli florets
½ cup finely chopped red onion
⅓ cup grated carrots
¼ cup raisins
¼ cup chopped cashew nuts, dry-roasted
2 tablespoons white wine vinegar
1 ½ tablespoons olive oil
1 tablespoon sugar
1 ½ teaspoons curry powder
1 teaspoon crushed fresh bottled ginger
¾ teaspoon salt
1 can of chickpeas (15-ounce garbanzo beans), peeled and rinsed
¾ cup (3 oz) shredded feta cheese
To make
The use of broccoli inflorescences in bags and carrots, previously crushed, practically eliminates the need to prepare this vegetarian dish. If you want to add meat to the couscous, use sliced chicken or thin strips of steak on the sides.
In a medium saucepan, bring 1 3/4 cups water to a boil; gradually add the couscous. Remove from heat; cover and let stand for 5 minutes. Whisk with a fork.While the couscous is infused, steam the broccoli florets under the lid for 3 minutes or until tender.Combine couscous, broccoli, onion, and the next 10 ingredients (onion and chickpeas), stirring gently. Sprinkle with cheese.
In a medium saucepan, bring 1 3/4 cups water to a boil; gradually add the couscous. Remove from heat; cover and let stand for 5 minutes. Whisk with a fork.While the couscous is infused, steam the broccoli florets under the lid for 3 minutes or until tender.Combine couscous, broccoli, onion, and the next 10 ingredients (onion and chickpeas), stirring gently. Sprinkle with cheese.
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Author:Admin
Published: 11/20/2023 8:49 PM
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