Curried Couscous With Broccoli And Feta Recipes

CURRIED COUSCOUS WITH BROCCOLI AND FETA (AND CASHEWS!)

Steps:

• Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
• Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CURRY COUSCOUS AND BROCCOLI FETA SALAD WITH GARBANZO BEANS

Steps:

• 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!

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Steps:

• 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.
• 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.

CURRIED COUSCOUS WITH ASPARAGUS AND BLEU CHEESE

Steps:

• Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
• Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
• Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
• Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

CURRIED VEGETABLE AND TOFU COUSCOUS

Steps:

• Following package directions, prepare curried couscous. Add currants while couscous steams.
• Heat olive oil in very large heavy skillet over medium heat. Add tofu in single layer and cook without stirring until just golden, about 4 minutes. Turn tofu over and cook 2 minutes longer. Transfer tofu to couscous. Add broccoli, onion, and bell pepper to skillet; cook over medium-high heat 2 minutes without stirring. Continue to cook vegetables until crisp-tender, stirring constantly, about 4 minutes. Add 1/2 cup water; increase heat to high and bring to boil, stirring to scrape up browned bits. Mix in 1/2 cup cilantro. Season vegetables to taste with salt and pepper. Mix couscous, vegetables, and cooking liquid in large serving bowl. Garnish with remaining 1/4 cup cilantro and serve.