Curried Couscous and Garbanzo Bean Salad

Curried Couscous and Garbanzo Bean Salad

2 tablespoons curry powder  

2 1/4 cups water  

1/2 teaspoon salt  

6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots) 

1 10-ounce box couscous 

1 15-ounce can garbanzo beans (chickpeas), drained  

1/2 cup olive oil  

5 tablespoons white wine vinegar 

1 1/2 tablespoons grated peeled fresh ginger 

1 1/4 cups crumbled feta cheese (about 7 ounces)

1 cup thinly sliced green onions

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute.
Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes. Transfer couscous to large bowl.
Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.