Lemony Couscous with Broccoli

Name: Lemony Couscous with Broccoli
Yield: 6 servings
Ingredients: 3/4 cup couscous, preferably whole wheat; 2 tablespoons extra virgin olive oil; 1 medium red onion, quartered and thinly sliced; 3 cups finely chopped broccoli florets; 1/4 cup minced fresh parsley; 2 tablespoons minced fresh dill; Juice of 1 lemon; 1/3 cup oil-packed sliced sun-dried tomatoes or chopped pitted black olives, preferably oil-cured

January 24, 2012

This may be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes.

Recipe notes

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