COUSCOUS CURRIED WITH CHICKPEAS AND BROCCOLI

COUSCOUS CURRIED WITH CHICKPEAS AND BROCCOLI

COUSCOUS CURRIED WITH CHICKPEAS AND BROCCOLI

For years, curried couscous with chickpeas and broccoli has been one of my favorite meal-prep friendly lunches, but it could also serve as a side dish or vegetarian dinner.
Curried Couscous with Chickpeas & Broccoli has long been one of my favorite meal-prep friendly lunches, but it also works well as a side dish or vegetarian dinner.

I suppose I originally prepared this curried couscous recipe approximately 10 years ago for a playdate. Despite the unusual blend of ingredients, everyone enjoyed it. At the very least, the adults did.

Curried Couscous with Chickpeas & Broccoli has long been one of my favorite meal-prep friendly lunches, but it also works well as a side dish or vegetarian dinner.

I continue to prepare it for the same reasons: it can be made ahead of time, I nearly always have the ingredients on hand, and I’m still trying to lose baby weight. Feel free to substitute your favorite dressing or vegetable additions. If you have dietary requirements, substitute another grain for the couscous, or top with chicken or shrimp for added protein.

Curried couscous with chickpeas and broccoli
Bring the stock (or water if you don’t have any stock) to a boil before adding the couscous. Turn off the heat and cover the pan. Allow for at least 5 minutes before fluffing. In the meantime, simmer the broccoli until soft. Once cooked, transfer to a large mixing basin. Whisk together the vinegar, oil, sugar, curry powder, ginger, and salt in a small bowl.

Curried Couscous with Chickpeas & Broccoli has long been one of my favorite meal-prep friendly lunches, but it also works well as a side dish or vegetarian dinner.

When the couscous is done, put it with the remaining ingredients in a large mixing bowl and toss with the dressing to incorporate.

Curried Couscous with Chickpeas & Broccoli has long been one of my favorite meal-prep friendly lunches, but it also works well as a side dish or vegetarian dinner.

Serve at room temperature or refrigerate until ready to serve!

Curried Couscous with Chickpeas & Broccoli has long been one of my favorite meal-prep friendly lunches, but it also works well as a side dish or vegetarian dinner.

Ingredients: 1 3/4 cup vegetable stock (or water)
1 1/2 cups broccoli florets 1 cup uncooked couscous
1/2 cup red onion, chopped
1/3 cup carrot shredded
a quarter cup dried cranberries
1/4 cup cashew halves, roasted and salted
15 oz. washed and drained chickpeas
3/4 cup feta cheese, crumbled
2 tablespoons apple cider vinegar
1 tablespoon sugar
2 teaspoon curry powder
1 teaspoon minced ginger

Instructions
Bring a pot of stock (or water) to a boil. Cover and remove from heat after stirring in the couscous. Allow at least five minutes for it to stand before fluffing with a fork.
Microwave broccoli for about three minutes, or until just brilliant green. Pour into a large mixing basin.
Whisk together the vinegar, sugar, curry powder, ginger, and salt & pepper to taste in a small bowl.
To the bowl containing the broccoli, add the rest salad ingredients, including the couscous. Pour the dressing over the top and fold gently until mixed.
Serve right away or refrigerate until ready to serve.