• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

March 1, 2019 Food

Curried Couscous with Chickpeas & Broccoli

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

I think I first made this curried couscous recipe for a playdate about ten years ago. Despite the somewhat unique combination of ingredients, everyone loved it.  Well, the adults did at least.  😉

Ten years ago, I needed a recipe I could make for a large group of friends.  It needed to be easy to make (hello, I had a newborn at the time!), budget-friendly, and I wanted to be mindful that everyone in attendance was trying to lose baby-weight.

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

I still make it for similar reasons… it can be made ahead, I almost always have the ingredients on hand, and I’m still trying to lose baby weight.  Feel free to adjust the dressing or veggie ingredients to what you like or have on hand.  Swap out the couscous for another grain, if you have dietary restrictions or top it off with chicken or shrimp for some extra protein.

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

Curried Couscous with Chickpeas & Broccoli Shortcuts

Want to make this curried couscous recipe come together with almost NO prep work?  Use fresh broccoli florets that you can steam in the bag.  Skip the effort of peeling and chopping carrots, by using pre-shredded carrots.  I also use bottled minced ginger instead of the fresh stuff.  It’s easier to work with!

How to make Curried Couscous with Chickpeas & Broccoli

Bring the stock (or water if you don’t have any stock in your pantry) to a boil and then stir in the couscous.  Remove the pan from the heat and cover.  Let it stand for at least 5 minutes before fluffing.  Meanwhile, steam the broccoli until just tender.  Add it to a large bowl once cooked.  In a small bowl, whisk together the vinegar, oil, sugar, curry powder, ginger, and salt.

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

When the couscous is ready, add the remaining ingredients to the large bowl and toss with the dressing to combine.

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

Serve at room temperature or chill until ready to enjoy!

Need a few other recipes to serve a crowd? Try our Loaded Hummus recipe or this Orzo Salad with Pan-fried Hearts of Palm!

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

Curried Couscous with Chickpeas and Broccoli

Yield: 4 side servings

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

Ingredients

  • 1 3/4 cup veggie stock (or water)
  • 1 cup uncooked couscous
  • 1 1/2 cup broccoli florets
  • 1/2 cup chopped red onion
  • 1/3 cup shredded carrot
  • 1/4 cup dried cranberries
  • 1/4 cup roasted and salted cashew halves
  • 15 oz. can chickpeas, drained and rinsed
  • 3/4 cup crumbled feta cheese
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. sugar
  • 2 tsp. curry powder
  • 1 tsp. minced ginger

Instructions

  1. Bring stock (or water) to a boil.  Stir in couscous, cover, and remove from heat.  Allow it to stand for at least five minutes before fluffing with a fork.
  2. Steam broccoli (for about three minutes) in the  microwave, or until just bright green.  Add to a large bowl.
  3. In a small bowl, whisk together the vinegar, sugar, curry powder, ginger, and salt and pepper to taste.
  4. Add remaining salad ingredients, including the couscous, to the bowl with the broccoli.  Pour the dressing on top and gently fold until combined.
  5. Serve immediately or chill until ready to enjoy.
© Katie

Save this Curried Couscous with Chickpeas & Broccoli recipe to your recipe board on Pinterest!

Curried Couscous with Chickpeas and Broccoli has been one of my favorite meal-prep friendly lunches for years, but it could also be a side dish or vegetarian-friendly entree.

 

More from my site

  • Stunning Strawberry & Avocado Spinach SaladStunning Strawberry & Avocado Spinach Salad
  • Oh-So-Pretty Snap Pea Salad with Honey Lemon VinaigretteOh-So-Pretty Snap Pea Salad with Honey Lemon Vinaigrette
  • Colorful Spring Asparagus Couscous SaladColorful Spring Asparagus Couscous Salad
  • Charred Brussels Sprout and Kale SaladCharred Brussels Sprout and Kale Salad

Categories: Food Tags: salad, vegetarian

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « Risotto Style Farro with Wild Mushrooms & the Perfect Glass of Vino
Next Post: Why My Family Chose to Host an Exchange Student »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Freezer-Friendly Pancake Muffins Recipe
DIY Pup Paw Salt Dough Ornaments
Hibachi-Style Sesame Ginger Zucchini
Soul-Warming Mushroom and Wild Rice Soup
Yummy Thai Peanut Veggie Rice Bowls
Lemon Springerle Cookies: #52WeeksofSweets, Week 30
Make This: Cranberry Spiced Holiday Punch
Sparkling Cranberry Ginger Cocktail Recipe for your Holiday Gathering

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Who knew we all would look so fabulous in hair net Who knew we all would look so fabulous in hair nets? Awesome afternoon volunteering with @nochildhungry_ to support #hurricanehelene relief in WNC. ❤️
Another #vegansupper win! Perfect for cooler night Another #vegansupper win! Perfect for cooler nights (we'll get those eventually, right?), a creamy vegan parm sauce is folded into baked barley and shiitake 🍄 

Topped with arugula dressed with EVOO and lemon. 💯🎉❤️
Back to school photo time! 4th, 8th, 11th grades.. Back to school photo time! 4th, 8th, 11th grades... plus back to school brunch & a little porch sitting with #hankharding waiting for the 🚌
Me: I think I’m good on travel for a bit. Jon: Me: I think I’m good on travel for a bit.

Jon: I have to go to New York for a work meeting on Monday.  Wanna come?

Me: Obviously.

📷 recap:
1: @flyblade transport to the city
2: Views from our ride
3: First night show, Oh Mary
4: Inside the Lyceum Theater
5: Art along the High Line
6: Observation deck at @EdgeNYC
7: Down on the ground, looking up at the observation deck
8: View from the top of the Edge, Hudson Yards
9: ✔️ Bucket List item checked off, dinner at @elevenmadisonpark 
10: ✔️✔️Double check when we got invited for a private wine cellar tour with a bottle of champagne  #dreamsdocometrue
11: Last day lunch @jajajamexicana (#veganmexican)
12: Plant based nachos = the only way to move past the world’s best dinner the night before
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2025 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio