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.