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    You are in: Home / Recipes / Curry Couscous and Broccoli Feta Salad With Garbanzo Beans Recipe
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    Curry Couscous and Broccoli Feta Salad With Garbanzo Beans

    Curry Couscous and Broccoli Feta Salad With Garbanzo Beans. Photo by ATouchofZing

    1/1 Photo of Curry Couscous and Broccoli Feta Salad With Garbanzo Beans

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    20 mins

    7 mins

    Kittencalskitchen's Note:

    All ingredients can be adjusted to suit taste. Add in some chopped peeled cucumber if desired. If you are not a ginger lover then omit the fresh ginger. Plan ahead this salad needs to chill for at least 2 hours before serving.

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    Units: US | Metric


    1. 1
      In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
    2. 2
      Add in 2-1/4 cups water with 1 teaspoon salt.
    3. 3
      Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
    4. 4
      Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
    5. 5
      Transfer the couscous and veggies to a large bowl.
    6. 6
      Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine.
    7. 7
      Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
    8. 8
      Add in feta cheese, green onions and toasted almonds (if using); toss to combine.
    9. 9
      Add in salt and pepper to taste.
    10. 10
      Chill for a minimum of 2 hours before serving.
    11. 11

    Ratings & Reviews:

    • on February 22, 2010


      This was not bad, but not a favorite for me or my BF. The only change I made initially was to substitute quinoa for the couscous for a little extra nutrition. Once the dish was made, we thought it was just too bland. I added lemon juice for more bite and dried cranberries for a little sweetness. I may not use this exact recipe again, but will definitely use the feta/chickpea/toasted almond combo in the future.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2012


      I really enjoyed this salad. I made some slight changes, left out the almonds and ginger, and added some lemon juice to finish. I really liked the addition of the feta! Also preferred it warm over cold. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2009


      This is my new favorite dish! As a student I need lunches that can travel around with me and aren't expensive to make, and this dish fits the bill as well as being absolutely delicious!! I cut up way too much broccoli and had to use much more water than was called for and had my doubts about the whole thing until I tasted the result...Crunchy toasted almonds, fresh ginger, green onions, chunky feta, and the veggies and quinoa (which I used in place of cous cous), mmmmmmm! Make this dish! It's filling and amazing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Curry Couscous and Broccoli Feta Salad With Garbanzo Beans

    Serving Size: 1 (416 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 705.4
    Calories from Fat 356
    Total Fat 39.6 g
    Saturated Fat 9.2 g
    Cholesterol 33.3 mg
    Sodium 1149.3 mg
    Total Carbohydrate 68.7 g
    Dietary Fiber 11.7 g
    Sugars 5.3 g
    Protein 23.1 g

    The following items or measurements are not included:

    white wine vinegar

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