LEMONY COUSCOUS WITH BROCCOLI

Lemony Couscous with Broccoli image

Yield 6 servings

Number Of Ingredients 8

3/4 cup couscous, preferably whole wheat
2 tablespoons extra virgin olive oil
1 medium red onion, quartered and thinly sliced
3 cups finely chopped broccoli florets
1/4 cup minced fresh parsley
2 tablespoons minced fresh dill
Juice of 1 lemon
1/3 cup oil-packed sliced sun-dried tomatoes or chopped pitted black olives, preferably oil-cured

Steps:

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.
Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
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.
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
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.
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
Calories: 170
Total Fat: 7g
Protein: 5g
Carbohydrates: 24g
Fiber: 3g
Sodium: 50mg