Curried Couscous and Garbanzo Bean Salad

• 2 tablespoons curry powder
• 2 1/4 cups water
• 1/2 teaspoon salt
• 6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
• 1 10-ounce box couscous
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1/2 cup olive oil
• 5 tablespoons white wine vinegar
• 1 1/2 tablespoons grated peeled fresh ginger
• 1 1/4 cups crumbled feta cheese (about 7 ounces)
• 1 cup thinly sliced green onions

1. Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute.
2. Mix in 2 1/4 cups water and salt.
3. Add vegetables.
4. Bring to boil; cover and cook 1 minute.
5. Remove from heat.
6. Mix in couscous.
7. Cover and let stand until couscous softens, about 5 minutes.
8. Transfer couscous to large bowl.
9. Mix in garbanzos, oil, vinegar, and ginger.
10. Cool to room temperature.
11. Add feta and green onions; toss.
12. Season with salt and pepper.

curry powder, water, salt, fresh vegetables, couscous, garbanzo beans, olive oil, white wine vinegar, ginger, feta cheese, green onions

Taken from www.epicurious.com/recipes/food/views/curried-couscous-and-garbanzo-bean-salad-109574 (may not work)