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