Warm Couscous And Broccoli Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Stir the lemon juice into the milk; let curdle for 10 minutes.
• Cut the broccoli into small pieces and, working in two batches, put in a food processor and pulse until finely chopped. Boil the broccoli just until it is no longer raw tasting, 1 to 2 minutes. Drain in a fine-mesh sieve; squeeze out the excess water. Put in a large bowl, add the milk mixture (homemade buttermilk), mayonnaise and parsley and toss to coat.
• Toast the couscous in a dry skillet until it turns deep golden brown, about 2 minutes. Add to the broccoli mixture and season with salt. Stir to combine.

Steps:

• Place bacon on a broiler pan and cook in a preheated 350 degree oven until crispy.
• Watch it closely as toward the end it will cook very quickly.
• (This keeps the bacon from shriveling and the drippings drain into the pan.) Save the drippings!
• Cut broccoli flowerttes from head, peel and dice up stems (and if you have been throwing away the stems all this time, shame on you! They are the best part!).
• Blanch broccoli and matchsticked carrots in boiling water for just a few minutes (you will see the color change) Cool under cold water to stop the cooking.
• Chop broccoli and stems into small bite sized pieces, (about 1/4 inch) A few pulses in a food proccessor does it about right but do not chop it to a pulp.
• In a small saucepan bring the chicken stock to a boil.
• If you wish you can add some olive oil to the water and some herbs to the stock to give some additional flavor.
• add the couscous and remove from heat.
• Cover and let stand 5 minutes.
• Layer carrots, onions, crumbled bacon, and chopped broccoli in a bowl.
• Top with hot couscous.
• Drizzle hot bacon drippings over the couscous and toss to mix.
• Add salt and pepper to taste.
• If you need to microwave the salad for a couple of minutes to warm it up before serving.

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.