Recipe: Curried Couscous with Broccoli and Feta

Sometimes when the weather is hot and steamy, a vegetarian meal is in order. I’m a big fan of using couscous as a base for a vegetarian dish. Not only is it versatile (it gets along well with pretty much all foods), but it cooks up in a flash and needs zero attention while it’s cooking. It’s a completely independent food, requiring only a little fluffing at the end. Further adding to its likability factor, couscous is virtually full proof. I’ve messed up many a pot of rice (don’t even get me started on brown rice), overcooked and undercooked pasta, but couscous seems to come out just right every time. Plus it’s just really fun to say ‘couscous’.

This is a recipe from Cooking Light Magazine, always a good source for fresh, flavorful recipes. I tweaked the recipe to my liking a little, substituting craisins for raisins, and adding additional oil and curry powder. Leftovers taste even better and I prefer it served chilled. The flavors all work well together, although the broccoli stands out a little. I’m wondering how some roasted cauliflower would taste in its place. But it would be a little lacking in color without the green of the broccoli.

Curried Couscous with Broccoli and Feta (adapted from Cooking Light)

• 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 craisins
• 1/4 cup cashews, chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 3/4 teaspoons curry powder
• 1 teaspoon bottled minced ginger
• 3/4 teaspoon salt
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3/4 cup feta cheese

1. Bring 1 3/4 cups water to boil in a medium saucepan and gradually stir in the couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork.
2. Meanwhile, steam broccoli florets until tender. (I just microwave them in a bowl covered with plastic wrap for a minute or so).
3. Combine all ingredients in a bowl and stir well. (Cashews are best added just before serving as they tend to get soggy).

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