Cooking Index - Cooking Recipes & IdeasBroccoli, Red Pepper, And Almond Couscous Recipe - Cooking Index

Broccoli, Red Pepper, And Almond Couscous

Courses: Side dish, Vegetarian

Recipe Ingredients

1 cup 62g / 2.2ozDiced onion
1 tablespoon 15mlOlive oil
4 cups 584g / 20ozBroccoli; half small florets
  And half chopped stems - divided
1 1/2 cups 219g / 7.7ozDiced seeded red pepper
1 tablespoon 15mlMinced garlic
2 cups 474mlWater
  = (or vegetable stock)
3 tablespoons 45mlLemon juice
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 1/2 cups 355mlCouscous
3/4 cup 69g / 2.4ozAlmonds - roughly chopped
1/4 cup 36g / 1.3ozFreshly-chopped dill
1/4 cup 36g / 1.3ozFreshly-chopped parsley

Recipe Instructions

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


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.