Curry Couscous and Broccoli Feta Salad With Garbanzo Beans

READY IN: 27mins
Recipe 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.

Top Review by 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.

Ingredients Nutrition

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!

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