I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
Lemon Couscous with Broccoli
Lemon Couscous with Broccoli
Prep Time
20 min
Cook Time
5 min
Yield
6 servings
Ingredients
- 1 tablespoon olive oil
- 4 cups fresh broccoli florets, cut into small pieces
- 1 cup uncooked whole wheat couscous
- 2 garlic cloves, minced
- 1-1/4 cups reduced-sodium chicken broth
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon slivered almonds, toasted
Directions
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender.
- Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.
Nutrition Facts
2/3 cup: 115 calories, 3g fat (0 saturated fat), 0 cholesterol, 328mg sodium, 18g carbohydrate (1g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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