Lemony Couscous with Broccoli
A simple, bright couscous and broccoli side dish flavored with lemon, fresh herbs, and sun-dried tomatoes or olives.
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Servings:
Ingredients
- ¾ cup couscous preferably whole grain
- 2 tablespoons extra-virgin olive oil
- 1 medium red or yellow onion quartered and thinly sliced
- 3 cups broccoli florets finely chopped
- ¼ to ½ cup fresh parsley minced
- 2 tablespoons fresh dill minced, or 1 teaspoon dried
- juice of 1 lemon plus its zest, optional but highly recommended
- ⅓ cup sliced sun-dried tomatoes or chopped pitted cured black olives oil-cured or not, as preferred
- salt and freshly ground pepper to taste
Instructions
- Combine the couscous with 1 ½ 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 optional zest), and dried tomatoes or olives. Stir together well, and cook for 2 or 3 minutes longer.
- Season with salt and pepper and serve hot, warm, or at room temperature.
Nutrition (Estimate per Serving)
Calories: 170kcalCarbohydrates: 24gProtein: 5gFat: 7gSodium: 50mgFiber: 3g
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