Category: Main Course
Curried Couscous with Broccoli and Feta - TastyPlanner.com
Chef: Sarah Cavanagh
Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.
Recipe Source: Cooking Light
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
Instructions
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.
Nutritional Information
CALORIES 402(27% from fat); FAT 12.2g (sat 3.8g,mono 5.8g,poly 1.6g); PROTEIN 13.4g; CHOLESTEROL 15mg; CALCIUM 145mg; SODIUM 827mg; FIBER 7.4g; IRON 2.7mg; CARBOHYDRATE 61.4g
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Community activity
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- Times Recommended: 4
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Recipe Comments
Very good. I used fresh ginger instead of bottled. Feta is perfect for this dish!
Good flavor profile, would make a better accompaniment dish then a main course but tasty non-the-less.
