Try this flavorful Curried Couscous with Broccoli and Feta for an easy weeknight dinner. It’s ready in under 15 minutes and never disappoints!
CURRIED COUSCOUS WITH BROCCOLI AND FETA
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You can’t go wrong with this recipe. I’ve been making Curried Couscous with Broccoli and Feta since I was first married. That was quite a few years ago (feels like yesterday), but it has such a unique and wonderful flavor, it’s been in rotation ever since. No matter the season, it’s always a good choice for an easy weeknight dinner, potluck or picnic.
The only other recipe that’s been in rotation in our house that long are these versatile Quinoa Frittatas! Healthy, delicious and low carb!
Couscous is one of the quickest and easiest grains to make. Have you tried it? You seriously can’t mess it up! If you can boil water, you can make couscous! Couscous has a light and fluffy texture so it combines well with lots of spices and curry is no exception.
Although this recipe includes a few ingredients, it’s not difficult at all and comes together in under 15 minutes. It’s perfect for a simple weeknight dinner especially if you use bagged broccoli and pre-shredded carrots. I usually use whole wheat couscous, but it’s just as good with regular. With the addition of a meat protein, you’ve got a whole meal ready to go!
- 1 3/4 cups water
- 1 cup uncooked couscous (whole wheat or regular)
- 1 1/2 cups small broccoli florets
- 1/3 cup shredded carrot
- 1/2 cup finely diced red onion
- 1/4 cup raisins (optional)
- 1/4 cup dry-roasted cashews, chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 2 teaspoons curry powder
- 1 teaspoon minced fresh ginger
- 3/4 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 3/4 cup crumbled feta cheese
- Bring 1 3/4 cups water to a boil in a medium pan. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender. Once cooled, chop smaller if necessary.
- In a large bowl, combine couscous, broccoli, carrot, and next 10 ingredients (carrot through chickpeas), mix to combine. Sprinkle with feta cheese and serve.
- Toasting couscous gives it more flavor. You can melt a little butter or olive oil in the saucepan and stir in your couscous until it smells fragrant and toasty.
- This recipe can sometimes need a little extra olive oil to make it moist. Add as much as you’d like until you have the consistency you desire.
- Small broccoli pieces work best, so chop them smaller if you are cooking larger heads.
- Don’t have regular raisins on hand, no problem. I’ve used currants and golden raisins in this recipe with great results.
- If you want to make it a heartier meal, this recipe is wonderful with cooked chicken, shrimp or thin strips of flank steak.
- This recipe is even better if you let it sit for a while before serving to allow the flavors to meld.
Curried Couscous with Broccoli and Feta is a family favorite because it’s always good…even for lunch the next day! The crunchy carrots and broccoli combined with the protein-packed garbanzo beans and spices make it one tasty meal or side. Enjoy!
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