Dairy-Free

Israeli Couscous and Broccoli Bowl

Servings
4

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
  • Cholesterol Content 0 mg
  • 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