This is adapted from a recipe at myrecipes.com. I tend to find a lot of my ‘quick and easy’ recipes there, mainly because I browse around when I’ve got some time on my hands. This is a nice recipe that’s super quick to make and isn’t expensive either. I generally don’t add the raisins, but you can definitely substitute in dried cranberries. Sprinkling some cheese over the top would be nice as well (I’m thinking parmesan).
Curried Couscous with Broccoli
Ingredients:
- 1 3/4 cups water
- 1 cup uncooked couscous
- 1 1/2 cups small broccoli florets
- 1/2 cup finely chopped red onion
- 1/3 cup shredded carrot
- 1/4 cup raisins
- 1/4 cup dry-roasted cashews, chopped
- 2 tablespoons white wine vinegar
- 1 1/2 tablespoons olive oil
- 1 tablespoon sugar (you can decrease this to taste)
- 1 1/2 teaspoons curry powder
- 1 teaspoon bottled minced fresh ginger
- 3/4 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
Directions:
- 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.
The Cheesecake Chronicles 