Curried couscous with broccoli & chick peas

1 -2 tablespoon curry powder

2 1/4 cups water

1 teaspoon salt

7 cups broccoli (cut into small florets) or 7 cups cauliflower (cut into small florets)

1 large carrot, sliced paper thin

1 (10 ounce) box couscous

1 (15 ounce) can chickpeas, well drained and rinsed (garbanzo beans)

1/2 cup olive oil (or to taste)

1/4 cup white wine vinegar

1 tablespoon minced fresh ginger (or to taste)

1 1/2 cups feta cheese, crumbled

4 -5 green onions, chopped

1 cup sliced almonds, toasted

salt and pepper

In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute). Add in 2-1/4 cups water with 1 teaspoon salt. Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute. Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes). Transfer the couscous and veggies to a large bowl. Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine. Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt). Add in feta cheese, green onions and toasted almonds (if using); toss to combine. Add in salt and pepper to taste. Chill for a minimum of 2 hours before serving

Recipe from food.com