Couscous Salad Recipe

• 1 box of plain couscous
• 8 oz vegetable broth
• 2 cups of cooked broccoli florets
• 1 large carrot grated
• 1 small red onion, about 1/2 a cup
• 1/3 cup golden raisins
• 1/3 cup chopped cashews
• 1 8 oz package of Feta cheese
• 1 can of garbanzo beans or chick peas drained and rinsed
• Dressing:
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 3/4 teaspoon salt

1. Put raisins in a small bowl of water and set aside.
2. Steam broccoli in the vegetable broth until tender, but still al dente.
3. Set aside to cool off
4. Cook couscous as instructed on the box.
5. Fluff couscous with a fork and put in a large bowl.
6. Once couscous is cooled off, add broccoli, carrots, onions, raisins, garbanzo beans and cashews.
7. In a small bowl whisk together olive oil, vinegar, sugar, ginger, curry and salt.
8. Toss dressing in with the couscous salad
9. Fold in crumbled feta

couscous, vegetable broth, broccoli florets, carrot, red onion, golden raisins, cashews, cheese, garbanzo beans, dressing, white wine vinegar, olive oil, sugar, curry powder, fresh ginger, salt

Taken from cookeatshare.com/recipes/couscous-salad-27 (may not work)