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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