Curry Couscous And Broccoli Feta Salad With Garbanzo Beans Food

CURRY COUSCOUS AND BROCCOLI FETA SALAD WITH GARBANZO BEANS

Curry Couscous and Broccoli Feta Salad With Garbanzo Beans image

All ingredients can be adjusted to suit taste. Add in some chopped peeled cucumber if desired. If you are not a ginger lover then omit the fresh ginger. Plan ahead this salad needs to chill for at least 2 hours before serving.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 27m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
Add in 2-1/4 cups water with 1 teaspoon salt.
Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
Transfer the couscous and veggies to a large bowl.
Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine.
Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
Add in feta cheese, green onions and toasted almonds (if using); toss to combine.
Add in salt and pepper to taste.
Chill for a minimum of 2 hours before serving.
Delicious!

CURRIED COUSCOUS WITH CHICKPEAS

Curried Couscous With Chickpeas image

This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.

Provided by thepurpleturtle

Categories Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1/2 red sweet bell pepper, chopped
2 garlic cloves, minced
1 cup diced tomatoes with juice
1 cup canned chick-peas (rinsed and drained)
1 cup frozen peas
1 cup frozen corn
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash red pepper flakes (optional)
1 cup beef broth or 1 cup vegetable broth
1 cup couscous (uncooked)

Steps:

In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
Fluff with a fork and serve immediately or pack for tomorrow's lunch!

Nutrition Facts : Calories 537.4, Fat 7.7, SaturatedFat 1.1, Sodium 857.2, Carbohydrate 101.2, Fiber 13.2, Sugar 6.8, Protein 20.1

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Curried Couscous and Garbanzo Bean Salad image

Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

Steps:

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

CURRIED COUSCOUS WITH BROCCOLI AND FETA (AND CASHEWS!)

Curried Couscous With Broccoli and Feta (And Cashews!) image

This is from Cooking Light, January 2004. They suggest it as a vegetarian main dish, or you can add meat/seafood to your taste. Posting for safekeeping. I will likely make this with whole wheat couscous or even quinoa.

Provided by smellyvegetarian

Categories < 15 Mins

Time 10m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 cups water
1 cup couscous, uncooked
1 1/2 cups broccoli florets
1/2 cup red onion
1/3 cup carrot
1/4 cup raisins
1/4 cup roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon fresh ginger
3/4 teaspoon salt
1 (15 ounce) can chickpeas, drained and rinsed
3/4 cup feta cheese

Steps:

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Nutrition Facts : Calories 415.4, Fat 13.4, SaturatedFat 4.7, Cholesterol 20, Sodium 917.6, Carbohydrate 61.3, Fiber 6.7, Sugar 9.2, Protein 14.1

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