A uniquely delicious marriage of Mediterranean and Indian flavors – curry, feta, and ginger – make this dish shine! Great alone as a meatless meal or equally tasty topped with grilled chicken or thinly sliced flank steak.
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 Tbsp white wine vinegar
1 1/2 Tbsp olive oil
1 Tbsp sugar
1 1/2 tsp curry powder
1 tsp minced fresh ginger
3/4 tsp salt
1 (15-oz) can chickpeas, drained and rinsed
3/4 cup crumbled feta cheese
1. Prepare couscous according to package directions. (or, bring 1 3/4 cups water to a boil in a medium saucepan. Stir in couscous. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork)
2. Steam broccoli florets for 3 minutes, or until tender.
3. Combine couscous, broccoli, onion, carrot, raisins, cashews, vinegar, olive oil, sugar, curry, ginger, salt, and chickpeas together in a bowl. Toss gently. Sprinkle with cheese and serve.
Yield: 5 servings (402 calories, 12.2 g total fat, 3.8 g saturated fat, 13.4 g protein, 61.4 g carbohydrate, 7.4 g fiber, 15 mg cholesterol)
Cooking Light, January 2004