Curry Couscous & Bean Salad - Core
Source of Recipe
WW Community
Recipe Introduction
Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad).
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 florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled ff feta cheese (about 7 ounces)
1 cup thinly sliced green onions Recipe
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 garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
Makes 6 servings.
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