Lemon Couscous with Broccoli
Serves: 6
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The splash of lemon adds nice flavor to this wonderful side dish. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese.
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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.
Source: tasteofhome.com
