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