Curried Couscous with Broccoli and Feta

The couscous:

1 cup uncooked couscous

1 3/4 cups water


The additions:

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

1 1/2 cups garbanzos, cooked or canned


The dressing:

2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar

1 1/2 teaspoons curry powder

1 teaspoon minced fresh ginger

3/4 teaspoon salt


The sprinkle:

3/4 cup crumbled feta cheese


Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat and cover. Let stand 5 minutes, then fluff with two forks.

Meanwhile prepare the following ingredients: Lightly steam broccoli florets (3 minutes); then combine it into the couscous along with shredded carrots, chopped onion, raisins, chopped cashews and garbanzo beans. (If it were me, I’d stir-fry the vegetables, and I’d toss the raisins into the pot with the couscous to plump.)

Whisk vinegar, oil, sugar, curry powder, ginger, and salt, and toss with the couscous combination.

Move to a bowl and sprinkle with feta cheese.

Adapted from Lorrie Hulston Corvin, Cooking Light, Jan. 2004

Orange and Lemon Couscous


2 large oranges

1 lemon

1/4 cup chicken broth or vegetable broth

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup whole wheat couscous

2 tablespoons parsley



Finely grate the zest of one orange, and squeeze the oranges until you have about 3/4 cup of juice. Finely grate the zest of the lemon, and squeeze half a lemon to get 2 tablespoons of juice. Whisk together the juices and zests in a small bowl.

Bring broth, olive oil, salt, and pepper to a boil in a 2 quart saucepan. Remove the pan from the heat. Stir in the juice mixture and the couscous. Cover and let sit until the liquid is absorbed, about 10 minutes.Fluff the grain with two forks, sprinkle with parsley, and serve immediately.

This is a nice accompaniment to roast pork, chicken, or lamb.

Adapted from Ancient Grains for Modern Meals, by Maria Speck