Curry Couscous And Broccoli Feta Salad With Garbanzo Beans

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 1 -2 tablespoon curry powder
• 2 1/4 cups water
• 1 teaspoon salt
• 7 cups broccoli (cut into small florets) or 7 cups cauliflower (cut into small florets)
• 1 large carrot, sliced paper thin
• 1 (10 ounce) box couscous
• 1 (15 ounce) can chickpeas, well drained and rinsed (garbanzo beans)
• 1/2 cup olive oil (or to taste)
• 1/4 cup wine vinegar
• 1 tablespoon minced fresh ginger (or to taste)
• 1 1/2 cups feta cheese, crumbled
• 4 -5 green onions, chopped
• 1 cup sliced almonds, toasted
• salt and pepper

Recipe

• 1 in a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
• 2 add in 2-1/4 cups water with 1 teaspoon salt.
• 3 add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
• 4 remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
• 5 transfer the couscous and veggies to a large bowl.
• 6 mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine.
• 7 cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
• 8 add in feta cheese, green onions and toasted almonds (if using); toss to combine.
• 9 add in salt and pepper to taste.
• 10 chill for a minimum of 2 hours before serving.
• 11 delicious!