Curried Couscous and Garbanzo Bean Salad Recipe

Name: Curried Couscous and Garbanzo Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons curry powder; 2 1/4 cups water; 1/2 teaspoon salt; 6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots); 1 10-ounce box couscous; 1 15-ounce can garbanzo beans (chickpeas), drained; 1/2 cup olive oil; 5 tablespoons white wine vinegar; 1 1/2 tablespoons grated peeled fresh ginger; 1 1/4 cups crumbled feta cheese (about 7 ounces); 1 cup thinly sliced green onions

Servings: persons

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

1
Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute.
2
Mix in 2 1/4 cups water and salt.
3
Add vegetables.
4
Bring to boil; cover and cook 1 minute.
5
Remove from heat.
6
Mix in couscous.
7
Cover and let stand until couscous softens, about 5 minutes.
8
Transfer couscous to large bowl.
9
Mix in garbanzos, oil, vinegar, and ginger.
10
Cool to room temperature.
11
Add feta and green onions; toss.
12
Season with salt and pepper.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons curry powder, 2 1/4 cups water, 1/2 teaspoon salt, 6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots), and more.

Yes, Curried Couscous and Garbanzo Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Couscous and Garbanzo Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions