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Curried Couscous

I serve this both as a side dish and a meatless entree. Either way, people love the combination of ingredients. —Diane Werner
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 1 cup uncooked couscous
  • 2 cups small fresh broccoli florets
  • 1 cup julienned carrots
  • 1 tablespoon water
  • 1/4 cup sliced green onions
  • 2 tablespoons balsamic vinegar
  • 4-1/2 teaspoons olive oil
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon salt
  • 3/4 cup dry roasted cashews, chopped
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3/4 cup crumbled feta cheese, optional


  • Cook couscous according to package directions. Meanwhile, in a microwave-safe bowl, cook the broccoli, carrots and water on high for 1 minute; drain. Transfer to a large bowl. Add the couscous and onions.
  • Combine the vinegar, oil, sugar, ginger and salt; pour over couscous mixture and stir gently to coat. Stir in cashews and garbanzo beans. Gently fold in feta if desired.

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