Tonight's meal comes to us from DesertCulinary, my favorite food blog (besides my own of course). I will suggest that if you make this, mix up the spices, oil, and vinegar in the bowl before adding everything else to make sure they get all mixed and dissolved. Other than that, it was very yummy and quick. I will take some in my lunch tomorrow. I would make this again.
Oh note: it calls for two kinds of curry powder - a basic, mild curry, and then the hot Madras curry. We went ahead and just used the Madras, because we like spicy. I just bought a big jar of it from Penzey's and this was our first time trying it out - wow! So much spicier and more flavorful than the McCormick brand we've been buying at the grocery store. Ok the end. Here is the recipe.
Curried Couscous with Broccoli and Feta
1 cup vegetable both
3/4 cup water
1 cup dry whole wheat couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup golden raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
3/4 teaspoon curry powder
3/4 teaspoon hot madras curry powder
1 teaspoon minced fresh ginger
3/4 teaspoon salt
15 ounce can chickpeas, drained and rinsed
3 ounces crumbled feta cheese
In a medium saucepan, add broth and water - bring to a boil. Gradually stir in couscous, cover and remove from the heat. Let stand 5 minutes. Fluff with a fork.
Meanwhile, steam broccoli florets, covered, for 2-4 minutes or until crisp tender.
In a large bowl, toss together couscous, broccoli, onion, carrots, raisins, cashews, vinegar, oil, sugar, curry powders, ginger, salt and chickpeas. Scatter with feta cheese before serving.
Yield: 4 servings