Curried Couscous with Broccoli

This is one of my favorite uses of couscous, and the flavors only get better after a night in the fridge. If you buy prepackaged broccoli florets and shredded carrots it's simple a combine and mix salad. You can easily elimante the feta and onions or alternately throw in more ingredients. But however you make it, it's great to serve as a side salad on a warm day or to pack for a brown bag lunch. Enjoy!



1 ¾ CUPS WATER
1 CUP UNCOOKED COUSCOUS
1 ½ CUPS SMALL BROCCOLI FLORETS
½ CUP FINELY CHOPPED RED ONION
1/3 CUP SHREDDED CARROT
¼ CUP RAISINS
¼ CUP DRY ROASTED CASHEWS, CHOPPED
2 TABLESPOONS WHITE WINE VINEGAR
1 ½ TABLESPOONS OLIVE OIL
1 TABLESPOON SUGAR
1 ½ TEASPOONS CURRY POWDER
1 TEASPOON BOTTLED MINCED FRESH GINGER
¾ TEASPOON SALT
1 (15 OUNCE) CAN OF CHICKPEAS, DRAINED AND RINSED

Bring 1 ¾ 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. In a large bowl combine white wine vinegar, olive oil, sugar, curry powder, minced ginger, and salt. Add couscous and mix thoroughly. Add onions, carrot, chickpeas, cashews, raisins and mix thoroughly. Add broccoli and toss. Sprinkle cheese over top and serve.