Monday, February 9, 2009

OMG. Yum!

Cooking Light's Curried Couscous with Broccoli and Feta

Yield - 5 servings (serving size: about 1 1/4 cups)

Ingredients

  • 1 3/4 cups water
  • 1 cup uncooked couscous
  • 1 1/2 cups small broccoli florets
  • 1/2 cup finely chopped red onion
  • 1/3 cup shredded carrot
  • 1/4 cup raisins
  • 1/4 cup dry-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 bottled minced fresh ginger
  • 3/4 teaspoon salt
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 3/4 cup (3 ounces) crumbled feta cheese

Preparation

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.

Elliott notes: Use whole wheat cous-cous. Omit salt and add half teaspoon of Veggie Better than Bouillon to cous-cous water. Omit nuts. Replace fresh ginger with powdered.

Nutritional Information

Calories:
402 (27% from fat)
Fat:
12.2g (sat 3.8g,mono 5.8g,poly 1.6g)
Protein:
13.4g
Carbohydrate:
61.4g
Fiber:
7.4g
Cholesterol:
15mg
Iron:
2.7mg
Sodium:
827mg
Calcium:
145mg

1 comment:

Little Pink Magnolia said...

Ooh.. that sounds really good! I'll have to try that! Although I may try it with quinoa (my new favorite grain!)