Best Curried Couscous With Broccoli And Feta Recipes

Curried Couscous With Broccoli and Feta (And Cashews!) image

Provided by smellyvegetarian

Categories < 15 Mins

Time 10m

Yield 5 serving(s)

Number Of Ingredients 15

1 3/4 cups water
1 cup couscous, uncooked
1 1/2 cups broccoli florets
1/2 cup red onion
1/3 cup carrot
1/4 cup raisins
1/4 cup roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon fresh ginger
3/4 teaspoon salt
1 (15 ounce) can chickpeas, drained and rinsed
3/4 cup feta cheese

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

Curried Couscous image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

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.

Curry Couscous and Broccoli Feta Salad With Garbanzo Beans image

Provided by Kittencalrecipezazz

Time 27m

Yield 6 serving(s)

Number Of Ingredients 14

1 -2 tablespoon curry powder
2 1/4 cups water
1 teaspoon salt
7 cups broccoli (cut into small florets) or 7 cups cauliflower (cut into small florets)
1 large carrot, sliced paper thin
1 (10 ounce) box couscous
1 (15 ounce) can chickpeas, well drained and rinsed (garbanzo beans)
1/2 cup olive oil (or to taste)
1/4 cup white wine vinegar
1 tablespoon minced fresh ginger (or to taste)
1 1/2 cups feta cheese, crumbled
4 -5 green onions, chopped
1 cup sliced almonds, toasted
salt and pepper

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!

Citrusy Couscous Salad With Broccoli and Feta image

Provided by Yasmin Fahr

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip)
1 lime, juiced (about 1 tablespoon)
2 teaspoons honey
1/2 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
2 scallions, thinly sliced
1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
1 1/2 cups pearl couscous
1 medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total)
1/2 cup crumbled feta
1/4 cup unsalted, dry roasted pistachios, roughly chopped
1/4 packed cup fresh mint, basil or parsley, finely chopped
Freshly cracked black pepper

Steps:

To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package's instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.