CURRIED COUSCOUS & CHICK PEA SALAD WRAPS
Source of Recipe
Bon Appetit 2004, subject to my variations
Recipe Introduction
This is a very yummy and very easy salad to make. You can make a wrap out of it or just eat it with a fork.
List of Ingredients
2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower, etc.)
1 10-ounce box couscous
1 15-ounce can chick peas, drained
1/2 cup olive oil
5 tablespoons white wine vinegar
3 tablespoons grated peeled fresh ginger
1 1/2 cups crumbled feta cheese (about 10 ounces)
1 cup thinly sliced green onions
1 medium tomato, diced or cherry/grape tomatoes, halvedRecipe
Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
Transfer couscous to large bowl. Mix in chick peas, oil, vinegar, and ginger. Cool to room temperature. Add feta, green onions, and tomato; toss. Season with salt and pepper.
Makes 6 servings.
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