lean and green broccoli couscous
Serves 4 to 6.
Note: Finely chopped broccoli has an appealing texture and better absorbs the lemony dressing. Feel free to add chopped red pepper, radish, carrots or even olives to the mix. From "Cowgirl Cuisine," by Paula Disbrowe.
1 (10-oz.) box uncooked couscous (scant 2 c.)
Kosher salt
1 bunch broccoli (florets and peeled, chopped stems), about 4 c.
1 pint cherry tomatoes, halved
4 green onions, minced
1 serrano or jalpeño chile, seeded and minced
1 tbsp. capers
2 tsp. finely grated lemon zest
Juice of 1 medium lemon, plus more as needed
4 tbsp. extra-virgin olive oil
1/2c. chopped fresh cilantro
2 tbsp. chopped fresh mint, optional
Freshly ground black pepper
Directions
Follow the package directions (adding couscous to boiling water and covering until cooked).
Bring a medium saucepan of water to boil. Add a generous pinch of salt and the broccoli. Cook 4 to 5 minutes, unti the broccoli is just tender. Drain in colander and briefly rinse with cold water. Finely chop the broccoli.
In a large bowl, combine the cooked couscous, broccoli, tomatoes, green onions, chile, capers, lemon zest, lemon juice, olive oil, cilantro, mint and black pepper. Toss to combine. Taste for seasoning and add more lemon juice, salt or olive oil as desired.
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