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. 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.
2. 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.
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
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
Nutritional Analysis per Serving
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.
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.