Last week I purchased some uncooked couscous for the first time.  I usually just get the already-made-couscous-salad from the deli, but I wanted to try making it myself from scratch.

I purchased the “Ziyad Brand All Natural Middle Eastern Couscous” because it had an interesting recipe on the box that I wanted to try out (Curried Maftoul).   Note: I am sure it would taste just as good if you used a different brand of couscous (just in case you can’t find this brand).

I have to say, it was pretty delicious!  Which is why I am sharing it with you.  I think you will like this tasty, healthy, and filling dish just as much as we did!

Ingredients (straight from the box):

• 1 and 1/3 cup of vegetable broth (organic)
• 1 cup of Ziyad Maftoul
• 1 and 1/2 cups of small broccoli florets (organic)
• 1/2 cup of chopped red onion (note: I just used an organic yellow onion because I didn’t have red)
• 1/3 cup of shredded carrot (organic)
• 1/4 cup of raisins (organic)
• 1/4 cup of toasted almond halves or slivered
• 15 oz. of organic Chick Peas/Garbanzo beans (drained)

Dressing:

• 2 tablespoons of vinegar (I used Braggs raw apple cider vinegar)
• 2 tablespoons of Extra Virgin Olive Oil (organic)
• 1 tablespoon of sugar (I used a little bit less than a tablespoon of raw agave)
• 1/2 tsp of sea salt
• 2 teaspoon of Curry Powder

Directions:

1. Bring broth to boil and add maftoul, 1 teaspoon of olive oil, and a pinch of salt.
2. Simmer for about 10 to 12 minutes.
3. Stir on occasion so it doesn’t burn at the bottom.
4. Make the dressing.
5. In a large bowl, pour in the cooked maftoul, the rest of the ingredients, and the dressing.
6. Mix together and serve.