Israeli Couscous and Broccoli Bowl
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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
- 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.
- To make Couscous and Broccoli: cook couscous according to package directions.
- 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