Curry Couscous and Broccoli Feta Salad With Garbanzo Beans

READY IN: 27mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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