Curry Couscous and Broccoli Feta Salad With Garbanzo Beans

Submitted by Kittencalrecipezazz

"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."

 

• Ready In: 27mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 -2 tablespoon curry powder
• 2 1⁄4 cups water
• 1 teaspoon salt
• 7 cups broccoli (cut into small florets) or 7 cups cauliflower (cut into small florets)
• 1 large carrot, sliced paper thin
• 1 (10 ounce) box couscous
• 1 (15 ounce) can chickpeas, well drained and rinsed (garbanzo beans)
• 1⁄2 cup olive oil (or to taste)
• 1⁄4 cup white wine vinegar
• 1 tablespoon minced fresh ginger (or to taste)
• 1 1⁄2 cups feta cheese, crumbled
• 4 -5 green onions, chopped
• 1 cup sliced almonds, toasted
• salt and pepper

directions

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

Reviews

[ATouchofZing]

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.

 

[Jenine S.]

My family loved this tasty, easy recipe. We tried it with feta and with Parmesan cheese. Parmesan was the favorite. Next time I will grate the ginger so there aren't and strong bits in some bites.

 

[yamakarasu]

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!

 

[Celantiis]

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!

 

[Zaccaria]

Delish!! I just made it and stuck it in the fridge. i tweaked it only a little. in addition to the curry powder i added 2 tbsp of chat masala to the mix. i thought too, for my daughter, i might boil some eggs and add that on top when i serve it. the feta and green onion are heaven. this recipe would not be complete without it...although without the feta this is a wonderful vegan dish. thanks!! this is a fun, colorful, EASY dish. my only suggestion is to do this with fresh chickpeas...