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Curry Couscous and Broccoli Feta Salad With Garbanzo Beans image

All ingredients can be adjusted to suit taste. Add in some chopped peeled cucumber if desired. If you are not a ginger lover then omit the fresh ginger. Plan ahead this salad needs to chill for at least 2 hours before serving.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

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


  • 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!

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