• 2 tbsp curry powder
• 2-1/4 cups water
• 1/2 tsp 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, drained
• 1/2 cup olive oil
• 5 tbsp white wine vinegar
• 1-1/2 tblsp. 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 1-1/4 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.