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Curried Couscous
I serve this both as a side dish and a meatless entree. Either way, people love the combination of ingredients. —Diane Werner
8 Servings
Prep/Total Time: 20 min.
Ingredients
1 cup uncooked couscous
2 cups small fresh broccoli florets
1 cup julienned carrots
1 tablespoon water
1/4 cup sliced green onions
2 tablespoons balsamic vinegar
4-1/2 teaspoons olive oil
1-1/2 teaspoons sugar
1-1/2 teaspoons curry powder
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
3/4 cup dry roasted cashews, chopped
1 can (15 ounces) garbanzo beans
or
chickpeas, rinsed and drained
3/4 cup crumbled feta cheese, optional
Directions
Cook couscous according to package directions. Meanwhile, in a
microwave-safe bowl, cook the broccoli, carrots and water on high
for 1 minute; drain. Transfer to a large bowl. Add the couscous and
onions.
Combine the vinegar, oil, sugar, ginger and salt; pour over couscous
mixture and stir gently to coat. Stir in cashews and garbanzo beans.
Gently fold in feta if desired. Yield: 8 servings.
© Taste of Home 2013
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Curried Couscous
(continued)
Nutrition Facts:
3/4 cup equals 247 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 232 mg sodium, 34 g carbohydrate, 5 g fiber, 8 g protein.
© Taste of Home 2013