Curried Couscous

• for the couscous
• 2 cups water
• 1 1/4 cups whole wheat couscous (the texture and flavor hold up better than regular although regular will work)
• 1 head broccoli, separated into small florets and barely steamed
• 1/3 cup red onion, finely chopped
• 1 cup carrots, shredded
• 1/2 cup raisins or dried cranberries (I often use a combination, or use dried apricots, chopped)
• 1/2 cup roasted cashews or cashew pieces
• 1 can garbanzos (can use 2 if you love them)
• 1 cup crumbled feta
• for the dressing
• 1 1/2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1 1/2 tablespoons honey
• 2 1/4 teaspoons Muchi curry
• 1 1/2 teaspoons minced or ground ginger (fresh or bottled)
• 1 1/2 teaspoons salt

1. Make couscous according to directions.
2. Steam broccoli until crisp tender.
3. Mix all couscous ingredients together except feta.
4. Mix all dressing ingredients together.
5. Toss dressing into couscous.
6. Sprinkle feta over the top.
7. Serve at room temperature. (Hot and cold work, too. Really, it is the world's most forgiving dish.)

couscous, water, whole wheat couscous, broccoli, red onion, carrots, raisins, cashews, garbanzos, feta, dressing, white wine vinegar, olive oil, honey, curry, ground ginger, salt

Taken from food52.com/recipes/262-curried-couscous (may not work)