Couscous With Pepperoni And Broccoli Recipes

Steps:

• 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.

Steps:

• In large skillet over medium heat, cook broccoli, garlic and pepper in oil 5 to 6 minutes or until crisp-tender.
• Add water and flavor packet from couscous; bring to a boil.
• Remove from heat. Stir in couscous and pepperoni. Cover. Let stand 7 minutes. Sprinkle with olives and serve.

Steps:

• In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
• Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

Steps:

• If using frozen broccoli, thaw and drain.
• Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
• Stir in couscous and broccoli. Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork and serve. Makes 4 one cup servings.

Steps:

• To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
• In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package's instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
• Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

Steps:

• Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
• Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
• Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
• Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.
• Menu Suggestions
• When a meal's centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
• Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.
• nutrition information
• Calories: 170
• Total Fat: 7g
• Protein: 5g
• Carbohydrates: 24g
• Fiber: 3g
• Sodium: 50mg