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 

Sweet Potato and Chickpea Curry

2 medium red onions, peeled


1 clove garlic, peeled


1 bird’s eye pepper

1 Thai chili or other very hot small pepper with its seeds


2 ½ to 3 inch piece of ginger, peeled and cut into chunks


3 tbsp canola oil


½ tsp hot red pepper flakes


½ tsp ground ginger


1 tsp ground coriander


1 tsp ground cumin


1 ½ tsp ground turmeric


3 cardamom pods, lightly crushed (we used 1 tsp ground cardamom and it was fine)


Salt to taste


2 pounds (about 3 medium) sweet potatoes, peeled and cut into ½ to 1 inch cubes


1 ¾ cups coconut milk (we always use light)


1 tbsp tamarind paste


2 ¼ cups hot vegetable broth


4 to 5 cups (about 4 cans) cooked chickpeas


2 tbsp chopped cilantro leaves

1. In a food processor, combine onions, garlic hot pepper and ginger. Pulse until finely chopped. Place oil in a large sauté pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.


2. Add hot pepper flakes, and spices. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.


3. Dissolve tamarind paste in hot broth and add to pan. Bring to boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes


4. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro.

Yield: 6-8 servings