1 and 3/4 cups water
1 cup uncooked couscous
1 and 1/2 cups broccoli
1/2 cup red onion, finely chopped
1/3 cup carrot, shredded
1/4 cup raisins
1/4 cup cashews
2 tablespoons white wine vinegar
1 and 1/2 tablespoons olive oil
1 tablespoon sugar
1 and 1/2 teaspoons curry powder
1/2 teaspoon ginger
3/4 teaspoon salt
1 can chickpeas, drained
3/4 cup feta, crumbled
1) Bring water to boil in medium saucepan. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Fluff with a fork.
2) Steam broccoli covered for 3 minutes until tender.
3) Combine couscous, broccoli, onion, and next 11 ingredients. Toss gently.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.