Currycouscousandbroccolifetasaladwithgarbanzobeans Recipes

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CURRIED COUSCOUS AND GARBANZO BEAN SALAD



Curried Couscous and Garbanzo Bean Salad image

Categories     Salad     Bean     Ginger     Onion     Side     Vegetarian     Quick & Easy     Feta     Curry     Summer     Couscous     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

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

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.

DRIED CRANBERRY COUSCOUS SALAD WITH GARBANZO BEANS & ALMONDS



Dried Cranberry Couscous Salad With Garbanzo Beans & Almonds image

Make and share this Dried Cranberry Couscous Salad With Garbanzo Beans & Almonds recipe from Food.com.

Provided by MommyToTwo

Categories     Beans

Time 45m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 12

3/4 cup couscous
1 cup chicken stock
1 (15 ounce) can garbanzo beans (rinsed and drained)
1/2 cup dried cranberries
1/2 cup celery, finely chopped
1/4 cup green onion, finely chopped
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
salt, to taste
black pepper, to taste
1/2 cup almonds (whole or slivered, whatever you prefer)

Steps:

  • Bring chicken stock to a boil.
  • Add couscous, cover, and remove from heat.
  • Let stand 15 minutes, uncover and fluff with a fork.
  • Let couscous cool for 10 minutes.
  • Add beans, cranberries, celery, onions and couscous in large bowl.
  • Whisk together vinegar, mustard, olive oil, salt and pepper and add to the couscous mixture, mixing gently. Adjust seasonings as needed.
  • Add almonds just before serving.
  • Can be served warm or chilled.

Nutrition Facts : Calories 414.6, Fat 14.8, SaturatedFat 1.5, Cholesterol 1.8, Sodium 518.8, Carbohydrate 57.2, Fiber 9.4, Sugar 2.8, Protein 15.1

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