Curried Vegetable Couscous

Curried Vegetable Couscous with Broccoli, Cashews, & Wisconsin Feta

for 2

with Broccoli, Cashews, & Wisconsin Feta

Prep Time: 30 mins Calories: (per serving)650

Carbs: 112g Fat: 13g Protein: 32g Sodium: 600mg

Vegetarian

Contains Gluten

Contains Dairy

Contains Tree Nuts

Dietitian Approved

Customer Favorite!
4.2 of 5 stars

So much flavor in this dish! Enjoy garbanzos beans (aka chickpeas), broccoli, onion, raisins, cashews, ginger, and feta cheese on top of a pile of curry-seasoned pearl couscous.

Pop Quiz: What's the difference between regular couscous and pearl couscous? While both are made from semolina, regular couscous is dried and prepared by steaming, whereas Middle Eastern pearl couscous is rolled into a larger pearl size, toasted, and typically prepared by boiling.

Enjoy, Madisonians!

Dietitian Juli says, "This meal is high in fiber with 18 g!"

Read through the entire recipe prior to cooking.

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Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Cook Couscous

Photo based on 2-serving recipe

Cook Couscous

Bring

1 ¾

cup

water to a boil in sauce pan over medium-high heat

Add couscous, stir

Reduce to low heat, simmer for 8-10 minutes

Cook Broccoli

Photo based on 2-serving recipe

Cook Broccoli

Drizzle olive oil on

large

sauté pan

(or pot)

on medium heat

Add broccoli, sauté for 3-4 minutes

Add a few tablespoons water and cover to steam, 1-2 minutes

Add Onions and Garbanzo Beans

Photo based on 2-serving recipe

Add Onions and Garbanzo Beans

-For chicken variation: Season with salt and pepper and cook in separate oiled skillet until fully cooked (165 degrees) and ignore chickpeas instructions below

Drain and rinse chickpeas

Add onions and chickpeas to pan, cook for an additional 2-3 minutes

Mix