Best 3 Curry Couscous And Broccoli Feta Salad With Garbanzo Beans Recipes
**Curry Couscous and Broccoli Feta Salad with Garbanzo Beans: A Delightful Fusion of Flavors**
Indulge in a culinary journey with our enticing curry couscous and broccoli feta salad with garbanzo beans. This vibrant dish tantalizes your taste buds with a harmonious blend of flavors and textures. Succulent broccoli florets, roasted to perfection, add a delightful crunch, while creamy feta cheese crumbles provide a tangy contrast. The addition of garbanzo beans boosts the protein and fiber content, making this salad a wholesome and satisfying meal. Infused with a fragrant blend of aromatic spices, the couscous becomes a flavorful base, perfectly complementing the other ingredients. Whether served as a main course or a delectable side dish, this curry-scented salad is sure to impress.
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2. **Quinoa Salad with Roasted Sweet Potatoes and Black Beans:** Embark on a flavorful adventure with this quinoa salad, packed with roasted sweet potatoes, black beans, crunchy almonds, and a zesty cilantro-lime dressing. This protein-packed salad is a delightful blend of textures and flavors, making it a satisfying and nutritious meal.
3. **Kale and Brussels Sprouts Salad with Apples and Pecans:** Discover a medley of flavors and textures in this hearty salad. Tender kale and roasted Brussels sprouts pair perfectly with crisp apples and crunchy pecans, while a tangy maple-mustard dressing brings it all together. This salad is not only delicious but also packed with essential nutrients.
CURRIED COUSCOUS WITH BROCCOLI AND FETA (AND CASHEWS!)
This is from Cooking Light, January 2004. They suggest it as a vegetarian main dish, or you can add meat/seafood to your taste. Posting for safekeeping. I will likely make this with whole wheat couscous or even quinoa.
Provided by smellyvegetarian
Categories < 15 Mins
Time 10m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Bring 1 3/4 cups water to a boil in a medium saucepan; 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.
- Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.
Nutrition Facts : Calories 415.4, Fat 13.4, SaturatedFat 4.7, Cholesterol 20, Sodium 917.6, Carbohydrate 61.3, Fiber 6.7, Sugar 9.2, Protein 14.1
CURRIED COUSCOUS SALAD WITH BACON
Finally, a couscous salad that is not bland! This salad is a great addition to your summer meal, or as a lunch any time of year.
Provided by Groovygal
Categories Salad 100+ Pasta Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
- Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
- Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
- Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
- In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 26.6 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 1.6 g, Sodium 282.9 mg, Sugar 3.8 g
COUSCOUS SALAD WITH BROCCOLI AND RAISINS
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
- Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.
Tips:
- For the best flavor, use fresh vegetables. If you don't have fresh broccoli, you can use frozen broccoli florets.
- If you don't have any garbanzo beans, you can substitute another type of bean, such as chickpeas or black beans.
- You can also add other vegetables to this salad, such as chopped cucumber, red bell pepper, or carrots.
- To make a vegan version of this salad, omit the feta cheese.
- This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.
Conclusion:
Curry couscous and broccoli feta salad with garbanzo beans is a delicious, healthy, and easy-to-make salad that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!
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