Couscous Salad With Broccoli and Raisins
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 salad
- Serves:
- 1
ingredients
- 1⁄3 cup whole wheat couscous
- 1 cup broccoli floret, small (2 ounces)
- 1⁄2 cup canned chick-peas, drained and rinsed
- 2 tablespoons golden raisins
- 1⁄4 cup feta cheese, crumbled (1 ounce)
- 2 teaspoons olive oil
- 1 tablespoon red wine vinegar
- sea salt and pepper
directions
- In a saucepan bring 2/3 cup lightly salted water to a boil.
- Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes.
- Fluff with a fork and transfer to a bowl.
- Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous.
- Season with salt and pepper to taste.
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Reviews
-
This was a delicious side salad for us. I used Israeli couscous - I thought that it might be "prettier" with the big ball grains. The salad is easily thrown together, and looks good, although the broccoli loses it's color after awhile, coming in contact with the acids. I added in some chopped fresh parsley to counter that. The flavor combination is nice, the raisins do add just the right amount of sweetness, as another reviewer says. Thanks, Jamilah.
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Thanks for visiting my page and reviewing my recipes. I found Zaar after I got married and it's been such a lifesaver and so much fun. I enjoy the games and DH and DS enjoy the food!I usually work as a surgical tech but since my son was born I moved into my new profession as a stay at home mom. It's a nice change I've been enjoying it and it gives me more time to COOK! I like to share recipes that I enjoy or have eaten at some of my fav places. I'm a San Diegan currently living in New York with my Husband and our 15month old Son.
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When I first came to zaar I recipe selected mostly 4 and 5 rated recipes but now after playing several games and seeing the different ways people review. I realize so many recipes miss a good chance. So now I just go by ingredients or a good idea and choose my recipes based on that. I've been lucky enough to grow up eating a variety of cuisines from various cultures and have eaten at some really great restaurants from hole in the wall to 5star. So I let my palate do the choosing and so far I've had pretty good luck picking recipes.
I don't generally rate recipes by cooking time or exact measurement of ingredients unless it's a baking recipe or the temp and time were just way off. I also won't give a bad rating because of my lack of ingredients or skill. I don't measure when I cook unless it's baking. I give the recipe a good read and eyeball the amounts. This works for me. I know everyone has different tastes and I will be hard pressed to give a rating of 3 unless it just really didn't work for me. I don't see any reason to hurt anyone's feelings when I can just give a detailed review of my changes or no rating instead.
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