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Recipe for curried broccoli and warm Israeli couscous salad with golden raisins

Serves 1

The pickled raisins — golden raisins steeped in cider vinegar with crushed red pepper — are enough for two salads (store what’s left in a covered jar in the refrigerator).


2tablespoons golden
¼cup cider vinegar
2tablespoons sugar
½teaspoon crushed
red pepper

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1. Put the raisins into a pint jar.

2. In a small saucepan over medium-high heat, combine the vinegar, sugar, and red pepper. Pour over the raisins; cool.


1very small head broccoli, cut into florets, or several stalks broccolini
3teaspoons olive oil
1teaspoon curry powder
Salt, to taste
1clove garlic, chopped
4large cherry tomatoes, quartered
1small carrot, cut into
½-inch slices
cup Israeli couscous
cup water
2tablespoons unsalted,
raw cashews
1cup lightly packed arugula leaves, chopped

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1. Turn on the broiler. Set a rack in the closest position to the element.

2. Peel broccoli or broccolini. Cut broccoli into florets; cut florets into ½-inch pieces. Cut broccolini into ½-inch pieces. Drizzle them with 1 teaspoon of the olive oil, sprinkle with the curry powder and salt. On a rimmed baking sheet, broil them, watching carefully, for 3 minutes or until they are lightly browned.

3. In a small saucepan over medium heat, heat remaining 2 teaspoons of olive oil. Add the garlic, tomatoes, and carrot. Cook, stirring occasionally, for 3 minutes or until the tomatoes collapse. Stir in the couscous, water, and a generous sprinkle of salt. Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 10 to 12 minutes, or until the couscous absorbs the water and is tender. Remove the pan from the heat.

4. Meanwhile, in a small skillet over medium-high heat, toast the cashews, shaking the pan, for 3 minutes, or until they are dark and fragrant. Transfer them to a plate; cool. Chop coarsely.

5. Let the couscous rest for a few minutes. Stir in the arugula and raisins. Transfer to a bowl, top with the broccoli and cashews.

Adapted from “Eat Your Vegetables”

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