Saturday, May 07, 2005

Curried Couscous with Broccoli and Feta

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.

Makes about 4 servings.

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