Recipe information
Yield
6 Servings
Ingredients
2
tablespoons curry powder
2
1/4 cups water
1
/2 teaspoon salt
6
cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1
10-ounce box couscous
1
15 ounce can garbanzo beans (chickpeas), drained
1
/2 cup olive oil
5
tablespoons white wine vinegar
1
1/2 tablespoons grated peeled fresh ginger
1
1/4 cups crumbled feta cheese (about 7 ounces)
1
cup thinly sliced green onions
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Preparation
Step 1
Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
Step 2
Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.