By: Chef Richard Category: Salad / Vegetarian Makes: 4 servings
Cutting the vegetables into small pieces so they cook quickly makes this salad come together in no time.
2 tablespoons curry powder
2¼ cups water
½ teaspoon 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
½ cup olive oil
5 tablespoons white wine vinegar
1½ tablespoons grated peeled fresh ginger
1¼ cups crumbles 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 1 minute. Mix in 2¼ cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 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.