Emulation is Sincere Flattery: A Curried Couscous Salad

Last week, GYM and I ended up, once again, at Pike Place Brewing, a pub just a block and a half away which serves better-than-decent fare and attempts to use fresh and local products. Of course, GYM usually goes for a burger, but I get so tired of pub grub that I decided on the Veggie Sandwich--good in its own right, but what really caught my eye was its side accompaniment of a curried couscous salad. Although I do have one complaint--why do restaurants automatically pair veggie dishes with salad rather than fries? Yes, I like veggies, but I enjoy my fries too.

The curried couscous was amazing. So amazing, in fact, that the next night I decided to make Cuban sandwiches (don't ask; I really shouldn't cook anything at high temps on an electric stove using MC's cookware) simply so that I could serve the salad alongside. Unfortunately, something was a little off, but I believe it was just that I used apple cider vinegar rather than white wine or champagne vinegar.

Emulative Curried Couscous Salad (mostly borrowed from Epicurious)

* 2 tablespoons curry powder (use half spicy, half not if you have it)
* 2 1/4 cups water
* 1/2 teaspoon salt
* 6 cups small pieces fresh vegetables (I used carrots, bell peppers, a few mushrooms, and cucumber)
* 2/3 cup dried cranberries, softened in warm water for about 15 minutes, then roughly chopped
* 1 10-ounce box couscous
* 1 15-ounce can garbanzo beans (chickpeas), drained
* 1/2 cup olive oil
* 5 tablespoons white wine vinegar
* 1 teaspoon powdered ginger (I'm sure fresh would make it better)
* 1 1/4 cups crumbled feta cheese (about 7 ounces)

Toast curry powder over medium heat for about one minute, or until it starts to smell yummy. Mix in the water and the salt, and then add the diced veggies and cranberries. Bring to a boil, cover, and cook for just about a minute. Remove from heat, stir in the couscous, and let stand, covered, for five minutes

Throw the couscous in a large bowl and mix in everything except the feta. Let cool to room temperature (I missed this step and think it likely would have helped the dish) before folding in the feta.

Serves 6-8, depending on appetites and what it's served with.

I also liked the leftovers packed into a piece of toasted pita bread.