Best Toasted Couscous Broccoli Slaw With Buttermilk Dressing Recipes

BUTTERMILK SLAW

Buttermilk Slaw image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 head Napa cabbage, thinly sliced
1 head radicchio, thinly sliced
1/4 red onion, minced
3 tablespoons thinly sliced fresh chives
1/3 cup well shaken buttermilk
1/3 cup low-fat sour cream
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Kosher salt and freshly cracked black pepper

Steps:

Toss the cabbage, radicchio, red onion, and chives in a large bowl.
In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.

LEMON COUSCOUS WITH BROCCOLI

Lemon Couscous with Broccoli image

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
4 cups fresh broccoli florets, cut into small pieces
1 cup uncooked whole wheat couscous
2 garlic cloves, minced
1-1/4 cups reduced-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1 tablespoon slivered almonds, toasted

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

Nutrition Facts : Calories 115 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

BROCCOLI SALAD WITH BUTTERMILK DRESSING

Broccoli Salad with Buttermilk Dressing image

Give this broccoli salad a little extra crunch with a sprinkle of sunflower seeds.

Provided by Food Network Kitchen

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

Kosher salt
1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)
1/2 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon lemon zest
2 tablespoons salted sunflower seeds

Steps:

Bring a large pot of salted water to boil. Coarsely chop the broccoli florets and tender stems. Add to the water and cook until crisp tender, about 2 minutes. Drain well, pressing on the broccoli to release any excess water.
Whisk the buttermilk, mayonnaise, parsley and lemon zest together in a medium bowl until smooth; season with salt and pepper. Add the broccoli and toss well. Top with the sunflower seeds.