Curry Couscous and Broccoli Feta Salad With Garbanzo Beans

Curry Couscous and Broccoli Feta Salad With Garbanzo Beans

Time: 27 mins

Ingredients

  • 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 white 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

Directions

  • 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!
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