Savor the taste of the Mediterranean with our delightful Broccoli Couscous. Fresh broccoli, sun-dried tomatoes, and Kalamata olives come together in a flavorful dance, complemented by zesty lemon dressing and creamy feta. This dish is a perfect side or a light vegetarian main, delivering Mediterranean sunshine on your plate.
Ingredients:
- Couscous: Quick-cooking grain for a light, fluffy base, absorbing flavors.
- Vegetable Broth: Hydrates couscous, enhancing overall flavor.
- Broccoli Florets: Add vibrant color, texture, and essential nutrients.
- Extra Virgin Olive Oil: Coats ingredients, enriching and providing a savory base.
- Garlic: Infuses robust, aromatic flavor, adding a savory element.
- Sun-Dried Tomatoes: Introduce concentrated, sweet-tart flavor.
- Kalamata Olives: Provide briny, salty depth and complexity.
- Feta Cheese: Offers creamy, tangy richness.
- Fresh Lemon Juice: Adds brightness, refreshing the palate.
- Dried Oregano: Infuses Mediterranean herbaceous aroma.
- Salt and Pepper: Enhance and balance flavors.
- White Cooking Wine: Introduces depth and complexity.
- Red Pepper Flakes: Add a hint of spice.
- Fresh Basil Leaves (Optional): Offer a fresh, aromatic garnish.
Recipe Tips and FAQs:
Can I use a different type of couscous?
Absolutely! Experiment with different couscous varieties to suit your taste or dietary preferences. Whole wheat couscous adds nuttiness and fiber, while Israeli couscous offers a chewier texture. Quinoa provides a nutritious alternative with a nutty taste, and finely chopped cauliflower rice serves as a low-carb option. Adjust cooking times and liquid ratios accordingly for a customized and delicious outcome.
Can I make this Broccoli Couscous recipe ahead of time?
Yes, simply store the assembled couscous in an airtight container in the refrigerator until ready to enjoy. This not only saves time but also enhances the overall taste experience.
How long will leftovers last in the refrigerator?
Leftovers of the Broccoli Couscous can be stored in an airtight container in the refrigerator for up to 2-3 days. Beyond this timeframe, the texture and flavors may start to diminish. To maintain the best quality, it’s advisable to consume the leftovers within the suggested timeframe or consider freezing portions for longer storage, ensuring you have a tasty and convenient option for future meals.
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli instead of fresh in the Broccoli Couscous recipe. When using frozen broccoli, consider thawing it before sautéing to ensure even cooking and to prevent excess moisture in the dish. Adjust the cooking time accordingly, and you’ll still achieve a delicious and convenient version of the recipe.
How can I make this Broccoli Couscous recipe more filling?
Elevate the filling factor of the Broccoli Couscous by incorporating protein-rich elements. Consider adding grilled chicken for a substantial boost or toss in canned chickpeas for an additional source of protein and fiber. Enhance the texture and nutritional value with the inclusion of toasted pine nuts, almonds, or pumpkin seeds for added crunch. For a verdant touch, serve the couscous over a bed of fresh spinach or kale.
Can I add other vegetables to this Broccoli Couscous recipe?
Yes, you can transform the Broccoli Couscous into a vibrant medley by adding an array of vegetables. Introduce the sweetness and color of cherry tomatoes, the crunch of bell peppers for vibrancy, and the savory, briny notes of artichoke hearts. These additions not only enhance the visual appeal of the dish but also contribute diverse tastes and textures, creating a more satisfying and flavorful Mediterranean couscous experience.
You may also enjoy:
Broccoli Couscous
Ingredients
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1/4 cup dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio
- 2 cups broccoli florets
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup Kalamata olives pitted and minced
- 1/4 cup feta cheese crumbled
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4-1/2 tsp red pepper flakes (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the couscous according to the package instructions, but use vegetable broth instead of water.1 cup couscous, 1 1/4 cups vegetable broth
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sun dried tomatoes and sauté for about 1 minute until fragrant. Add in the oregano and red pepper flakes.1/4 cup extra virgin olive oil, 2 cloves garlic, 1/4 cup sun-dried tomatoes, 1 tsp dried oregano, 1/4-1/2 tsp red pepper flakes
- Add the white wine and cook until almost completely evaporated.1/4 cup dry white wine
- Add the broccoli florets to the skillet and sauté for 3-4 minutes, or until they are tender but still vibrant green.2 cups broccoli florets
- In a large mixing bowl, combine the cooked couscous, sautéed broccoli mixture, Kalamata olives, and crumbled feta cheese.1/4 cup Kalamata olives, 1/4 cup feta cheese
- Add the lemon juice, salt, and pepper. Mix well. Garnish with fresh basil leaves if desired.2 tbsp fresh lemon juice, Salt and pepper to taste, Fresh basil leaves for garnish
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Leave a Reply