Warm Israeli Couscous Salad Recipe With Curried Broccoli

Quick-pickled golden raisins add a spicy punch to this Israeli Couscous Salad Recipe With Curried Broccoli.
By Joe Yonan
October 2013
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This Israeli Couscous Salad Recipe With Curried Broccoli has more bite than regular couscous with a little crunch, too.
Photo By Matt Armendariz
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With 80 satisfying and globally-inspired dishes for the single vegetarian, vegan and flexitarian, Eat Your Vegetables (Ten Speed Press, 2013) will arm you with easy and tasty recipes for one that go beyond the expected. Author and award-winning food editor Joe Yonan offers practical information on shopping for, storing and reusing ingredients, as well as essays on an array of meatless topics. In this excerpt from chapter one, “Salads and Dressings,” see how to make this warm Israeli Couscous Salad Recipe With Curried Broccoli.

You can purchase this book from the GRIT store: Eat Your Vegetables.

More Flexitarian, Vegan and Vegetarian Recipes:
Carl’s Chocolate-Chunk Cookies Recipe
Spinach Enchiladas Recipe
Summer Succotash Recipe

Warm Israeli Couscous Salad With Curried Broccoli

1 very small head broccoli (4 or 5 florets), or several stalks broccolini
1 tablespoon extra-virgin olive oil
1 teaspoon Madras curry powder
Sea salt
1 clove garlic, chopped
4 large cherry tomatoes, quartered
1 small carrot, scrubbed and cut into 1/2-inch slices
1/3 cup Israeli couscous
1/3 cup water
2 tablespoons unsalted, raw cashews
1 cup lightly packed arugula leaves, chopped
1 tablespoon Quick-Pickled Golden Raisins (follows)

Turn the oven broiler on, with a rack in the closest position to the flame or element.

Cut the florets off the broccoli head. Peel the stem, and cut the stem and the florets into 1/2-inch pieces. Drizzle them with 1 teaspoon of the olive oil, sprinkle with the curry powder and a little salt, and broil until they are lightly browned, watching carefully so they don’t burn.

Pour the remaining 2 teaspoons of olive oil into a small saucepan; place the pan over medium heat. When the oil shimmers, add the garlic, tomatoes, and carrot, and cook, stirring occasionally, until the tomatoes collapse. Stir in the couscous, water, and a generous sprinkling of salt. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the couscous has swelled, absorbed the water, and become just tender, 10 to 12 minutes. Remove the pan from the heat.

While the couscous is cooking, sprinkle the cashews into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the cashews have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

Let the couscous rest for a few minutes, then stir in the arugula and raisins. Transfer to a bowl, top with the broiled broccoli and cashews, and eat.

Quick-Pickled Golden Raisins

1/2 cup golden raisins
1/2 cup apple cider or white wine vinegar
1/4 cup sugar
1/2 teaspoon crushed red pepper flakes

Put the raisins in a pint jar.

Combine the vinegar, sugar, and crushed red pepper in a small saucepan over medium-high heat. Bring to a boil, turn off the heat, and pour over the raisins. Let cool to room temperature, then cover and refrigerate the raisins in their liquid for up to 2 months. Makes about 1/2 cup

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Buy this book from our store: Eat Your Vegetables.


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