Broccoli, Red Pepper, And Almond Couscous

[Guest guest]

Broccoli, Red Pepper, And Almond Couscous

 

1 cup diced onion

1 tablespoon olive oil

4 cups broccoli, half, small florets

and half chopped stems, divided

1 1/2 cups diced seeded red pepper

1 tablespoon minced garlic

2 cups water or vegetable stock

3 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon 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.

Makes 1 1/2 quarts.