Lemon Couscous with Broccoli Recipe

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Lemon Couscous with Broccoli Recipe
Lemon Couscous with Broccoli Recipe photo by Taste of Home
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Lemon Couscous with Broccoli Recipe

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4.5 4 4
Publisher Photo
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, CO
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets, cut into small pieces
  • 1 cup uncooked whole wheat couscous
  • 2 garlic cloves, minced
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon slivered almonds, toasted

Directions

In a large 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 peel, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Fluff with a fork. Sprinkle with almonds. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Lemon Couscous with Broccoli in Healthy Cooking February/March 2011, p51

Nutritional Facts

2/3 cup: 115 calories, 3g fat (0 saturated fat), 0 cholesterol, 328mg sodium, 18g carbohydrate (1g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets, cut into small pieces
  • 1 cup uncooked whole wheat couscous
  • 2 garlic cloves, minced
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon slivered almonds, toasted
  1. In a large skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender.
  2. Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon peel, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Fluff with a fork. Sprinkle with almonds. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Lemon Couscous with Broccoli in Healthy Cooking February/March 2011, p51

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Reviews forLemon Couscous with Broccoli

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manuahs User ID: 2475434 194938
Reviewed Sep. 29, 2014

"This dish was amazing! My son who is 12 hates broccoli. But I served this and he ate it all! This is a winner in my book. It's very flavorful."

MY REVIEW
faffodil4607 User ID: 6050383 178953
Reviewed Jul. 28, 2011

"I have tried the boxed couscous and they are inedible. This recipe is simple, takes very little time, contains no additives or preservatives and is delicious!"

MY REVIEW
melgrosh77 User ID: 3838029 194899
Reviewed Jul. 7, 2011

"I didn't think this recipe was worth the effort. There are boxed couscous with seasoning packets that you could squeeze lemon juice and add frozen broccoli to that taste way better and are much easier to put together"

MY REVIEW
MBilllman User ID: 3940652 212495
Reviewed Mar. 29, 2011

"I make this frequently. It's easy and 'makes the broccoli go down' more easily for my kids."

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