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.
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
CURRIED COUSCOUS WITH BROCCOLI AND FETA (AND CASHEWS!)
This is from Cooking Light, January 2004. They suggest it as a vegetarian main dish, or you can add meat/seafood to your taste. Posting for safekeeping. I will likely make this with whole wheat couscous or even quinoa.
Provided by smellyvegetarian
Categories < 15 Mins
Time 10m
Yield 5 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 415.4, Fat 13.4, SaturatedFat 4.7, Cholesterol 20, Sodium 917.6, Carbohydrate 61.3, Fiber 6.7, Sugar 9.2, Protein 14.1
CURRY COUSCOUS AND BROCCOLI FETA SALAD WITH GARBANZO BEANS
All ingredients can be adjusted to suit taste. Add in some chopped peeled cucumber if desired. If you are not a ginger lover then omit the fresh ginger. Plan ahead this salad needs to chill for at least 2 hours before serving.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 14
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
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
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.
CURRY BROCCOLI SALAD
A currified twist on an old standby. Everyone loves broccoli salad!
Provided by Harriet O'Neal
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 13h50m
Yield 7
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
- Whisk together the mayonnaise, curry powder, vinegar and sugar.
- Pour dressing over salad; toss to coat, and marinate over night.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 21.8 g, Cholesterol 31 mg, Fat 33.6 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 431.2 mg, Sugar 14 g
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Servings 8Total Time 30 minsCategory Side DishCalories 164 per serving
- Meanwhile stir together the yogurt, olive oil, curry powder, turmeric, cumin, coriander, salt, cayenne pepper, and lime juice.
- Once the couscous is fully cooked, stir in the chickpeas, lima beans, red pepper, and parsley. Add the yogurt dressing and stir until well combined. Season with salt and pepper.
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5/5 (42)Calories 402 per servingServings 5
- 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.
- Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.
DELICIOUS CURRIED COUSCOUS SALAD WITH BROCCOLI AND FETA
From suburbansimplicity.com
Ratings 2Calories 329 per servingCategory Main Course, Side Dish
- Bring 1 3/4 cups water to a boil in a medium pan. 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. Once cooled, chop smaller if necessary.
- In a large bowl, combine couscous, broccoli, carrot, and next 10 ingredients (carrot through chickpeas), mix to combine. Sprinkle with feta cheese and serve.
CURRIED COUSCOUS SALAD - THE DARING GOURMET
From daringgourmet.com
5/5 (7)Total Time 25 minsCategory Main Dish, Side DishCalories 354 per serving
- To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Set
- Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine.
- To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.
- Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.
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Total Time 40 minsCalories 670 per serving
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4/5 (40)Total Time 25 minsCategory Side Dish, Entree, Lunch, DinnerCalories 202 per serving
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5/5 (1)Category SaladCuisine MediterraneanTotal Time 55 mins
- Preheat the oven to 400 degrees. Line a cookie sheet with foil and drizzle with the olive oil. Cut up the veggies into bite sized pieces. Slice the onions and place on cookie sheet.
- Heat 1 tbsp olive oil in a medium saucepan. Toast the couscous until lightly browned. Add stock and bring to a boil. Reduce to simmer and cook for 10 minutes (or until the liquid absorbs).
- Add veggies and couscous to bowls. Top with roasted chickpeas, feta, and tzatziki. Feel free to add baby spinach, grape tomatoes, cucumbers and any other veggies you like!
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From realsimple.com
3/5 (128)Total Time 20 minsServings 4Calories 285 per serving
- In a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.
- Add the curry powder and stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.
CURRIED COUSCOUS WITH BROCCOLI AND FETA ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.8/5 (5)Total Time 15 minsCategory Main DishCalories 471 per serving
- Bring 1 3/4 cups water to a boil in a medium pan. 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. Once cooled, chop smaller if necessary.
- In a large bowl, combine couscous, broccoli, carrot, and next 10 ingredients (carrot through chickpeas), mix to combine. Sprinkle with feta cheese and serve.
LEMONY BROCCOLI SALAD WITH CHICKPEAS AND FETA - SHE LIKES FOOD
From shelikesfood.com
5/5 (3)Total Time 18 minsCategory SaladCalories 224 per serving
- Heat a large skillet over medium heat and add about 3 teaspoons olive oil and the broccoli. Cook broccoli for 5 minutes and then add the peas. Season with salt and pepper and cook for another 2-3 minutes, or until peas are thawed if they were frozen. Pour veggies into a big bowl and let cool for about 10 minutes.
- Once cooled add the remaining ingredients plus 1 teaspoon olive oil. Stir everything together and season with salt and pepper to taste. Can be served immediately or stored in the refrigerator for up to 3 days, although broccoli and peas will lose their bright green color after a day or so.
COUSCOUS SALAD WITH CHICKPEAS - VEGAN - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (1)Total Time 20 minsCategory SaladsCalories 248 per serving
- Read the couscous packet's instructions to determine the right amount of liquid you need, this may vary from brand to brand.
- Place the couscous in a bowl. Whisk the green curry paste into the hot vegetable stock and pour the mixture over the couscous. Let stand for 10 minutes or according to the packet's instructions. Fluff the grains with a fork.
- In a small bowl whisk together the soy sauce, vinegar, olive oil, and cumin. Add the mixture to the couscous and stir well. Add some salt and pepper to taste.
- Drain the chickpeas and add them to the salad. Chop the peppers into small cubes and the scallions into fine rings. Add them to the salad. Taste again and add more seasoning as desired. You might want to adjust the taste with a little more vinegar, some chili flakes, and salt and pepper.
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From happyveggiekitchen.com
5/5 (3)Total Time 1 hr 10 minsCategory Main CourseCalories 384 per serving
- Scatter the peppers, onions and garlic in a casserole dish and drizzle with oil. Roast for 30-40 minutes, until the peppers are soft and charred.
- Remove from the oven and quickly add the cumin seeds and mustard seeds to the pan, mixing through the hot oil to toast them. Add the ground spices next, mixing through, followed by the lentils, tomatoes and cream.
- Slice your feta cheese into 6 pieces lengthwise, and then slice each piece widthwise so you have 12 thin pieces. Arrange these on top of the dish. Drizzle or spray with oil.
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