This is a nice dish because there is minimal cooking and you can complete it, start to finish, in about ½ an hour. This is supposed to be a room temperature salad, but it’s good heated, as well.
10 oz couscous (1 1/4 cups)
2 1/3 c. water
2 1/2 TBS curry
1 tsp garam masala (optional)
1 tsp salt (more to taste)
1 15-20 oz. can chickpeas, drained
1/4-1/3 c. olive oil
4-5 TBS vinegar (can be any kind: seasoned rice vinegar, red wine, white wine, apple cider, or a combination of any/all of them)
a splash of balsamic vinegar
2 tsp fresh chopped or grated ginger
6 cups of cut baby carrots, peas, cauliflower, broccoli (any combination and/or ratio of each, fresh or frozen)
Feta for sprinkling on top (optional if vegan)
1-2 green onions
Servings: 4-6
Pour 2 1/3 cups water and 1 tsp salt into very large saucepan or pan for pot for boiling water. Add curry powder. Bring to a boil. Add vegetables. Bring to boil; cover and cook 2-3 minutes. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar(s), and ginger. Cool to room temperature or leave heated. Add feta and green onions; toss. Season with salt and pepper.
