Recipe: Whole Wheat Couscous with Broccoli & Walnuts

[Guest guest]

The long-awaited recipe...

 

I really liked it, Kymberli thought it a bit bland.

I used the recommended amount of oil below, but I'm sure you could cut it back.

The recipe suggested garnishing with fresh bread crumbs, but I didn't.

 

Cindi

 

 

Whole Wheat Couscous with Broccoli & Walnuts

4 servings

 

1/2 cup walnuts

few stalks of broccoli

3 Tbls olive oil

1 lg shallot or small red onion, minced

salt & pepper

1 cup whole wheat couscous

1 1/2 cups vegetable stock

1/2 cup chopped fresh parsley

 

Toast the walnuts in a dry skillet over medium-high heat.

Set aside to cool.

 

Heat oil and add shallot, cook until soft. 

Add broccoli & sprinkle with salt & pepper.

Cook until starts to sputter; add couscous and stir to coat.

Toast the couscous and add stock.

Cover, turn down heat to low, and cook undisturbed for 15 minutes (5 minutes for

regular couscous).

 

Chop the walnuts as fine as possible.

Add them & parsley to couscous & fluff with fork. 

Put lid back on and turn off heat.

Let sit for a couple minutes and adjust seasoning.

 

 

Remember when life's path is steep to keep your mind even.

    ~ Horace