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Author Notes: My friend Amy Spar originally made it for her cooking club, passed on the recipe to me, and I've changed it over the last five years. It's truly become a summer staple. It's nearly perfect because of it's infinite variations and ability to expand or contract based on the size of your crowd or whether you're serving it as a side or a main dish. —JenniferF
Serves 8-10 as a side
for the couscous
- 2 cups water
- 1 1/4 cups whole wheat couscous (the texture and flavor hold up better than regular although regular will work)
- 1 head broccoli, separated into small florets and barely steamed
- 1/3 cup red onion, finely chopped
- 1 cup carrots, shredded
- 1/2 cup raisins or dried cranberries (I often use a combination, or use dried apricots, chopped)
- 1/2 cup roasted cashews or cashew pieces
- 1 can garbanzos (can use 2 if you love them)
- 1 cup crumbled feta
for the dressing
- 1 1/2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 1/2 tablespoons honey
- 2 1/4 teaspoons Muchi curry
- 1 1/2 teaspoons minced or ground ginger (fresh or bottled)
- 1 1/2 teaspoons salt
- Make couscous according to directions.
- Steam broccoli until crisp tender.
- Mix all couscous ingredients together except feta.
- Mix all dressing ingredients together.
- Toss dressing into couscous.
- Sprinkle feta over the top.
- Serve at room temperature. (Hot and cold work, too. Really, it is the world's most forgiving dish.)