I've had curry on the brain since my friend Anne told me that it might have health benefits. Come to find out, this USA Today article mentions prevention of Alzheimer's, cancer, heart disease, and joint inflammation among the possible benefits of turmeric, a main ingredient in curry powder. With this in mind, this recipe on Epicurious caught my eye, calling for a whopping two tablespoons of curry powder.
Wow, this salad is not only brain food, but pretty to look at too. I love the golden hue. I made several changes to the recipe and will tweak it a little more next time. I'll probably start out with less oil and work up to the full amount if need be. The addition of dried fruit, such as chopped apricots, would work well too.
Curried Couscous Salad
2 Tablespoons curry powder
2 1/4 cups vegetable broth
1/2 teaspoon salt
6 cups diced vegetables, such as carrots, broccoli, and zucchini
10 ounces couscous
1 can garbanzo beans, drained
1/2 cup extra virgin olive oil
5 Tablespoons white wine vinegar
1 1/2 Tablespoons minced fresh ginger
1/2 cup minced fresh chives
In a Dutch oven over medium-high heat, stir curry powder to toast for about 1 minute. Add vegetable broth, salt, and diced vegetables. Bring to a boil. Cover and cook 1 minute. Remove from heat. Stir in couscous, cover, and let stand about 5 minutes.
In a large bowl, combine couscous with garbanzos, oil, vinegar, ginger, and chives. Check for seasonings; add salt and pepper if necessary. Serve warm or at room temp.