Curried Couscous with Broccoli and Feta and Cashews
Elevate your weeknight dinner with this vibrant and flavor-packed Curried Couscous with Broccoli, Feta, and Cashews, a dish that effortlessly combines bold spices, creamy textures, and a delightful crunch. Roasted broccoli florets add a smoky, caramelized depth, while sautéed garlic, curry powder, and cumin infuse the fluffy couscous with warm, aromatic layers. A finishing touch of crumbled feta and toasted cashews brings a perfect balance of creaminess and nutty richness, all brightened by a squeeze of fresh lemon juice. This quick and easy recipe, ready in under 35 minutes, is as nutritious as it is satisfying, making it perfect for busy nights or meal prepping. Serve it warm or at room temperature for a versatile, Mediterranean-inspired dish that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Vegetable broth (or water)
- 3 cups Broccoli florets
- 3 tablespoons Olive oil
- 2 teaspoons Curry powder
- 0.5 teaspoons Ground cumin
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Feta cheese, crumbled
- 0.5 cups Unsalted cashews, lightly toasted
- 2 cloves Garlic, minced
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Spread the broccoli florets in an even layer on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt, 0.25 teaspoons of black pepper, and toss to coat. Roast in the oven for 15-18 minutes, or until lightly charred and tender, stirring halfway through.
While the broccoli roasts, bring 1.25 cups of vegetable broth (or water) to a boil in a medium saucepan.
Once the liquid is boiling, stir in 1 cup of couscous, cover the pan, and remove it from heat. Let it sit for 5 minutes to absorb the liquid.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Stir in the curry powder and ground cumin, cooking for another 30 seconds to bloom the spices.
Fluff the cooked couscous with a fork and transfer it to a large mixing bowl. Stir in the spiced olive oil mixture until evenly combined.
Add the roasted broccoli, crumbled feta, toasted cashews, and lemon juice to the bowl with the couscous. Toss everything together gently to combine.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Transfer the curried couscous to a serving platter or individual plates. Garnish with fresh parsley if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
