Ingredients
- 1 box of plain couscous
- 8 oz vegetable broth
- 2 cups of cooked broccoli florets
- 1 large carrot grated
- 1 small red onion, about 1/2 a cup
- 1/3 cup golden raisins
- 1/3 cup chopped cashews
- 1 8 oz package of Feta cheese
- 1 can of garbanzo beans or chick peas drained and rinsed
- Dressing:
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 1/2 teaspoons curry powder
- 1 teaspoon minced fresh ginger
- 3/4 teaspoon salt
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Couscous Salad
Time: 25 minutes prep, 10 minutes cook
Servings: 8
Directions
- Put raisins in a small bowl of water and set aside.
- Steam broccoli in the vegetable broth until tender, but still al dente. Set aside to cool off
- Cook couscous as instructed on the box.
- Fluff couscous with a fork and put in a large bowl.
- Once couscous is cooled off, add broccoli, carrots, onions, raisins, garbanzo beans and cashews.
- In a small bowl whisk together olive oil, vinegar, sugar, ginger, curry and salt.
- Toss dressing in with the couscous salad
- Fold in crumbled feta
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Summary
My favorite side dish to take to picnics or bbq's
Menus and Pairings
Reviews
January 29, 2008
This salad is amazing. I like it with a little lemon juice added to the dressing. A real crowd pleaser.I've cooked/tasted this recipe!This is a variation
March 15, 2008
Enjoyed making this salad. I liked it with added curry on top. The left over salad was also excellent the next day.I've cooked/tasted this recipe!This is a variation
April 13, 2012
I made this recipe but, am trying to find a way to reduce the salt and fat content - very tasty indeed the way it is now.I've cooked/tasted this recipe!
Comments
October 10, 2008NICE. my fiance just made this for dinner the other night. she said she found it here. thanks for the meal :)
