Broccoli, Red Pepper, And Almond Couscous Recipe - Cooking Index
|1 cup||62g / 2.2oz||Diced onion|
|1 tablespoon||15ml||Olive oil|
|4 cups||584g / 20oz||Broccoli; half small florets|
|And half chopped stems - divided|
|1 1/2 cups||219g / 7.7oz||Diced seeded red pepper|
|1 tablespoon||15ml||Minced garlic|
|= (or vegetable stock)|
|3 tablespoons||45ml||Lemon juice|
|1/2 teaspoon||2.5ml||Freshly-ground black pepper|
|1 1/2 cups||355ml||Couscous|
|3/4 cup||69g / 2.4oz||Almonds - roughly chopped|
|1/4 cup||36g / 1.3oz||Freshly-chopped dill|
|1/4 cup||36g / 1.3oz||Freshly-chopped parsley|
In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the broccoli stems and continue to saute the mixture an additional 3 minutes. Add the broccoli florets, red pepper, and garlic, and continue to saute an additional 4 minutes while stirring often.
Add the water, lemon juice, salt, and pepper, and bring the mixture to a boil. Add the couscous, stir, cover, remove the saucepan from the heat, and set aside for 5 minutes.
Using a fork, fluff the couscous while stirring in the remaining ingredients. Taste and adjust seasonings, to taste. Serve hot, cold, or at room temperature as a side dish or salad.
This recipe yields 1 1/2 quarts.
The Vegan Chef at http://www.veganchef.com
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