Curry Couscous and Broccoli Feta Salad with Garbanzo Beans
Gently simmered chickpeas, broccoli and couscous, warmed with curry powder and ginger, a Moroccan curry.
27 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 7 min · 27 min total
- medium
- 1
In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
- 2
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.
- 3
Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
- 4
Transfer the couscous and veggies to a large bowl. Mix in garbanzo beans, oil, vinegar, minced fresh ginger; toss to combine.
- 5
Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
- 6
Add in feta cheese, green onions and toasted almonds (if using); toss to combine. Add in salt and pepper to taste.
- 7
Chill for a minimum of 2 hours before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
