Broccoli, Red Pepper, and Almond Couscous

 
1 cup onion, diced
1 T. olive oil
4 cups broccoli, half small florets and half chopped stems, divided
1 1/2 cups red pepper, destemmed, deseeded, and diced
1 T. garlic, minced
2 cups water or vegetable stock
3 T. lemon juice
1 t. salt
1/2 t. freshly ground black pepper
1 1/2 cups couscous
3/4 cup almonds, roughly chopped
1/4 cup freshly chopped dill
1/4 cup 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.

Yield: 1 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett