Curried Couscous And Garbanzo Bean Salad

By á-174942

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 carro
• 1 box couscous - (10 oz)
• 1 can garbanzo beans - (15 oz) drained (aka chickpeas)
• 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 - (abt 7 oz)
• 1 cup thinly-sliced green onions

Details

Servings 6

Preparation

Step 1

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.

This recipe yields 6 servings.

Serve With: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.