Broccoflower Couscous Recipes

BROCCOFLOWER COUSCOUS

Steps:

• In a large bowl, combine broccoflower, carrots, grapes, apricots, parsley, tarragon, cilantro, coriander, lavender, oil, orange juice, and vinegar. Season with salt and pepper.
• Place a shallow 5-inch ring mold in the center of each plate. Fill it to a depth of 1/2 inch with the couscous. Gently press on the couscous with the back of a spoon. Remove the ring mold. Drizzle 1 teaspoon of the curry oil and 1 teaspoon of the vinegar around each plate. Sprinkle with pepper, chervil, tarragon, and basil.

COUSCOUS WITH BROCCOLI

Steps:

• If using frozen broccoli, thaw and drain.
• Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
• Stir in couscous and broccoli. Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork and serve. Makes 4 one cup servings.

BROCCOFLOWER CASSEROLE

Steps:

• Preheat oven to 350.
• Soak broccoflower for 20 minutes in lightly salted water.
• Cut into flowerets cutting away thick stems.
• Boil flowerets until soft.
• Drain and mash throughly.
• Blend in remainder of ingredients.
• Spread in greased 9x13 pan.
• Bake at 350 for about 50-60 minutes.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.