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Israeli Couscous and Broccoli Bowl Recipe - Vegetarian Times

Israeli Couscous and Broccoli Bowl

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Israeli Couscous and Broccoli Bowl

If you can’t find Israeli couscous for this colorful dinner, substitute orzo pasta.

  • 4Servings

Ingredients

Sauce

  • 1 1/2 Tbs. olive oil
  • 1 Tbs. tomato paste
  • 1 small onion, finely chopped (1 cup)
  • 1 pinch salt
  • 2 jarred roasted red peppers, chopped
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 tsp. smoked paprika
  • 1/2 cup loosely packed parsley leaves
  • 1/4 cup blanched almonds
  • 1/2 Tbs. balsamic vinegar

Couscous and Broccoli

  • 1 1/2 cups whole-wheat Israeli couscous
  • 1 lb. broccoli, chopped into 1-inch florets
  • 1 Tbs. olive oil
  • 1 Tbs. lemon juice

Preparation

1. To make Sauce: Heat oil in saucepan over medium-high heat. Add tomato paste, and sauté 30 seconds. Add onion and salt, and sauté 10 minutes. Add red peppers, garlic, and paprika; cook 5 minutes. Transfer to food processor, and purée with parsley, almonds, and vinegar.

2. To make Couscous and Broccoli: cook couscous according to package directions.

3. Steam broccoli 5 minutes, or until tender. Toss with oil and lemon juice in bowl. Divide couscous among bowls. Top with broccoli, then 3 Tbs. Sauce.

Nutrition Information

  • Calories: 372
  • Carbohydrate Content: 56 g
  • Fat Content: 15 g
  • Fiber Content: 13 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 134 mg
  • Sugar Content: 3 g