Mediterranean Couscous Salad
For some reason, I always forget about couscous when I am choosing a grain for dinner. However, couscous is extremely quick to make and has a delicate taste that goes well with all of the flavorful ingredients of this salad. Coconut milk and raisins create a sweet contrast to the salty cashews and feta in this refreshing dish.
Mediterranean Couscous Salad
Author/Source:
Regan @ Onceamonthmom.com
Ingredients:
- 20 ounces vegetable broth
- 2 cups dried couscous, whole grain
- 1 Tablespoon olive oil
- 4 cups carrots, chopped
- 0.5 cups onion, chopped
- 2 teaspoons garlic, minced
- 14 ounces light coconut milk
- 0.5 cups raisins
- 1 cup chickpeas
- 2 teaspoons curry powder
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
- 2 Tablespoons cilantro, chopped
- 0.5 cups feta cheese, crumbled
- 0.33 cups cashews, chopped
Directions:
Bring vegetable broth to a boil in a medium saucepan. Add couscous, remove from heat, and cover. Let sit for 5 minutes. Meanwhile, heat olive oil in a large saucepan over medium high heat. Add carrots, onions, and garlic and cook for about 5 minutes. Stir in coconut milk, raisins, chickpeas, curry powder, salt and pepper. Cook for about 5 more minutes, until mixture begins to thicken. Remove from heat and stir in couscous and cilantro. Top with feta cheese and cashews.
Freezing Directions:
Before adding feta cheese and cashews, allow couscous mixture to cool completely. Portion couscous into gallon freezer bags. Place feta cheese and cashews in a pint freezer bag. Label and freeze. To serve: Allow couscous to thaw in fridge. Place couscous on plate and top with cheese and cashews.
Servings: 4
**conversion chart image provided by Erik Spiekermann
