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Curried Couscous with Broccoli

01 October

1¾ cups water
1 cup couscous
1½ cups small broccoli florets
½ cup finely chopped red onion
1/3 cup shredded carrot
¼ cup raisins
¼ cup toasted cashews, chopped
2 tablespoons white wine vinegar
1½ tablespoons olive oil
1 tablespoon sweetener
1½ teaspoons curry powder
1 teaspoon minced fresh ginger
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
¾ cups crumbled feta cheese

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

Yield: 5 servings

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