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.

| October 2013

Israeli Couscous Salad

This Israeli Couscous Salad Recipe With Curried Broccoli has more bite than regular couscous with a little crunch, too.

Photo By Matt Armendariz

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)

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