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.
- 3/4 cup couscous, preferably whole grain
- 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 sliced oil-cured sun-dried tomatoes,
or chopped pitted black olives, preferably cured
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 half 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 cooked couscous to the skillet along with the herbs, lemon juice, and dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.