Fireworks in your mouth! Only without the pain and suffering.
Curried Couscous with Garbanzos and Vegetables
Adapted from Epicurious
2 T. Curry Powder
2 3/4 C. Water
1/2 t. Salt
1 head of Brocolli, cut into florets
1 head of Cauliflower, cut into florets
10 oz. Couscous
15 oz. Garbanzo Beans, drained
1/2 C. Olive Oil
1 Lemon, juiced
5 T. White Wine Vinegar
1 1/2 T. Ginger, fresh, peeled and minced or grated
1 1/4 C. Feta, crumbled
1 C. Green Onions, thinly sliced
1/2 C. Dried Cranberries
Stir curry in large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Add water, salt and vegetables. Bring to a boil; cover and let simmer for about 2 minutes (make sure to remove while vegetables are still fairly crisp unless, you know, you like them mushy - I don't judge). Remove from heat and mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
Transfer couscous mixture to large bowl and mix in garbanzos, oil, vinegar, lemon juice, and ginger. Cool to room temperature. Add feta, green onions and cranberries; toss.