Curried Couscous and Garbanzo Bean Salad

Chef Richard 4 Servings 20 minutes

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.