Lemony Couscous with Broccoli
This may be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
Step 2
Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
Step 3
Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
Step 4
Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.
Menu Suggestions
Step 5
When a meal’s centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
Step 6
Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.
nutrition information
Step 7
Calories: 170
Step 8
Total Fat: 7g
Step 9
Protein: 5g
Step 10
Carbohydrates: 24g
Step 11
Fiber: 3g
Step 12
Sodium: 50mg
