Curry Couscous and Broccoli Feta Salad with Garbanzo Beans
Elevate your salad game with this vibrant Curry Couscous and Broccoli Feta Salad with Garbanzo Beans—a perfect balance of bold flavors and wholesome ingredients! This quick, 35-minute recipe combines fluffy, curry-infused couscous with oven-roasted broccoli florets, creamy crumbled feta, and protein-packed chickpeas for a hearty dish that’s as flavorful as it is nutritious. A zesty homemade dressing made with lemon juice, honey, and garlic ties it all together, while a sprinkle of fresh parsley adds a pop of color and freshness. Ideal for meal prep or as a standout vegetarian main course, this versatile salad can be served warm or chilled, making it perfect for any occasion. Packed with fiber, protein, and a medley of spices, it’s a must-try for healthy eating enthusiasts!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 3 tablespoons olive oil
- 1 teaspoon curry powder
- 3 cups broccoli florets
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
- 0.5 cup feta cheese, crumbled
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a small saucepan, bring 1 1/4 cups of water to a boil. Stir in 1 teaspoon of curry powder, 1 tablespoon of olive oil, and 1/4 teaspoon of salt. Remove from heat and stir in 1 cup of couscous. Cover the saucepan and let it sit for 5 minutes, then fluff with a fork and set aside.
Place 3 cups of broccoli florets on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the broccoli is tender and slightly crispy on the edges. Set aside to cool.
In a large mixing bowl, combine the cooked couscous, roasted broccoli, 1 can (15 oz) of rinsed and drained garbanzo beans, and 1/2 cup of crumbled feta cheese.
In a small bowl, prepare the dressing by whisking together 2 tablespoons of lemon juice, 1 teaspoon of honey, 1 clove of minced garlic, and the remaining 1 tablespoon of olive oil. Add a pinch of salt and pepper to taste.
Pour the dressing over the couscous mixture and gently toss to combine.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve immediately, or refrigerate for up to 3 days. Before serving, garnish with 2 tablespoons of freshly chopped parsley, if desired.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 7.9 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 361 mg | 8% | |
*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.
