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Couscous with broccoli and sun-dried tomatoes |
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Couscous has to be the fastest food to prepare—it only takes 5 minutes. The key is not to boil it, but rather to add it to boiling stock and then let it sit (off the heat) for 5 minutes. Look for whole wheat couscous, which is delicious and more nutritious. And instead of buying sun-dried tomatoes packed in oil, always purchase dry sun-dried tomatoes. Rehydrate them by simply placing them in boiling water for 10 minutes. Drain then chop.
- 1 cup chicken (or vegetable) stock
- 1 cup couscous
- 1 cup chopped broccoli
- 1/3 cup diced rehydrated sun-dried tomatoes
- 1 cup diced Roma tomatoes
- 2 Tbsp olive oil
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- 1 tsp finely chopped garlic
- 1/2 tsp hot chili sauce
- 1/3 cup crumbled goat cheese (about 1 1/2 oz)
- pinch of salt and pepper
- 1/4 cup chopped fresh basil or cilantro
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- Bring the chicken stock to a boil in a large saucepan. Add the couscous, stir and remove from the heat. Cover and let it sit for 5 minutes. Fluff with a fork and place in a serving bowl.
- Steam or boil the broccoli for 3 minutes or until just tender. Drain and add to the couscous along with the sun-dried tomatoes, Roma tomatoes, olive oil, garlic, chili sauce, goat cheese, salt and pepper. Toss, garnish with the basil or cilantro and serve warm.
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Nutritional Analysis
per Serving
| Calories |
274 |
| Protein |
9 g |
| Fat |
9.1 g |
| Saturated Fat |
2.1 g |
| Carbohydrates |
39 g |
| Cholesterol |
3 mg |
| Sodium |
318 mg |
| Fiber |
3.7 g |
Prep Time: 10 minutes
Cook Time: 8 minutes
Make Ahead: Can be prepared the day before and gently reheated on top of the stove.
Serves 4
Nutrition Watch: Couscous is a very good source of selenium. Whole wheat couscous is an excellent source of fiber, having 6 g per 1/4 cup serving.
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