Curried Couscous with Broccoli and Feta

1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently.

Sprinkle with cheese.

Source: myrecipes.com

Review: I made this recipe a few weeks ago on a recommendation by my friend, Laura. I omitted the raisins, cashews, and ginger. I also substituted a yellow onion for red - just a preference. This was a really great dish! It was yummy AND filling - doesn't get much better than that. Thanks for the suggestion, Laura!

Wow, you are very exotic-looking. Was your dad a G.I.?

Jen