Broccoli, Red Pepper, And Almond Couscous

Recipe Ingredients

1 cup	62g / 2.2oz	Diced onion
1 tablespoon	15ml	Olive oil
4 cups	584g / 20oz	Broccoli; half small florets
		And half chopped stems - divided
1 1/2 cups	219g / 7.7oz	Diced seeded red pepper
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Water
		= (or vegetable stock)
3 tablespoons	45ml	Lemon juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 cups	355ml	Couscous
3/4 cup	69g / 2.4oz	Almonds - roughly chopped
1/4 cup	36g / 1.3oz	Freshly-chopped dill
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

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.

This recipe yields 1 1/2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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