Back to Curried Couscous

Print Options


Card Sizes

Curried Couscous Recipe

Curried Couscous Recipe

I serve this both as a side dish and a meatless entree. Either way, people love the combination of ingredients. —Diane Werner
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

3/4 cup: 247 calories, 10g fat (2g saturated fat), 0 cholesterol, 232mg sodium, 34g carbohydrate (5g sugars, 5g fiber), 8g protein.

Reviews for Curried Couscous

Average Rating
Loading Image