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Curried Couscous with Broccoli & Feta

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Submitted by happyzhangbo

The curry and sugar combo is fantastic, I haven’t found a person who didn’t like this salad.

YIELD

6 servings

PREP

10 min

COOK

8 min

READY

18 min

Ingredients

1 ¾ 414
CUPS ML WATER
1 237
CUP ML COUSCOUS
uncooked, you can use whole wheat
1 ½ 355
CUPS ML BROCCOLI FLORETS
small
½ 118
CUP ML RED ONION
finely chopped
79
CUP ML CARROTS
shredded
¼ 59
¼ 59
CUP ML CASHEW NUTS
dry-roasted, chopped *
2 3E+1
TABLESPOONS ML WHITE WINE VINEGAR
1 ½ 7.5
TEASPOONS ML OLIVE OIL
1 15
TABLESPOON ML SUGAR
1 ½ 7.5
TEASPOONS ML CURRY POWDER
1 5
TEASPOON ML GINGER
bottled minced fresh
3//4 3.8
TEASPOON ML SALT
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
drained and rinsed
3 86.7
OUNCES ML/G FETA CHEESE
crumbled

Directions

Bring 1 ¾ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 281 15% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 638mg 27%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 22%
Sugars g
Protein 20g
Vitamin A 36% Vitamin C 36%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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