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Curried Couscous

 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 ServingsPrep/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.

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Curried Couscous (continued)

Nutritional 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.