experiencelifemag.com Print › | Back › Curried Couscous and Garbanzo Bean Salad Serves Four May 2009 2 tbs. curry powder 2 1/4 cups water 1/2 tsp. salt 6 cups small pieces assorted fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets and thinly sliced carrots) 1 10-ounce box couscous 1 15-ounce can garbanzo beans (chickpeas), drained 1/2 cup olive oil 5 tbs. white wine vinegar 1 1/2 tbs. grated peeled fresh ginger 1 1/4 cups crumbled feta cheese (about 7 ounces) 1 cup thinly sliced green onions Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about one minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook one minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about five minutes. Transfer couscous mixture to large bowl. Mix in garbanzo beans, oil, vinegar and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper. Recipe excerpted from The Bon Appétit Fast Easy Fresh Cookbook: 1,200 Quick Dishes for Everynight Cooking by Barbara Fairchild (John Wiley & Sons, 2008).

Curried Couscous and Garbanzo Bean Salad

Serves Four

• 2 tbs. curry powder
• 2 1/4 cups water
• 1/2 tsp. salt
• 6 cups small pieces assorted fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets and thinly sliced carrots)
• 1 10-ounce box couscous
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1/2 cup olive oil
• 5 tbs. white wine vinegar
• 1 1/2 tbs. grated peeled fresh ginger
• 1 1/4 cups crumbled feta cheese (about 7 ounces)
• 1 cup thinly sliced green onions

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about one minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook one minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about five minutes.

Transfer couscous mixture to large bowl. Mix in garbanzo beans, oil, vinegar and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

Recipe excerpted from The Bon Appétit Fast Easy Fresh Cookbook: 1,200 Quick Dishes for Everynight Cooking by Barbara Fairchild (John Wiley & Sons, 2008).

Print | Email | Comment | Subscribe | Give a Gift