Curried Couscous with Broccoli and Feta


Serves 4-6


1 3/4 cup water

1 cup uncooked couscous

1 1/2 cups small broccoli florets

1/2 cup red onion, diced

1/3 cup shredded carrots

1/4 cup golden raisins

1/4 cup dry-roasted cashews, roughly chopped

2 tablespoons apple cider vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar

1 1/2 teaspoons curry powder

1/4 teaspoon ginger powder

3/4 teaspoon salt

1 can (15 ounces) chickpeas, drained and rinsed

3/4 cups crumbled feta cheese


1) 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.

2) While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

3) In a large bowl, combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese before serving.  Enjoy!