Broccoli And Peas With Couscous Recipes

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LEMON COUSCOUS WITH BROCCOLI



Lemon Couscous with Broccoli image

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
4 cups fresh broccoli florets, cut into small pieces
1 cup uncooked whole wheat couscous
2 garlic cloves, minced
1-1/4 cups reduced-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1 tablespoon slivered almonds, toasted

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

Nutrition Facts : Calories 115 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

COUSCOUS WITH BROCCOLI



Couscous With Broccoli image

Very yummy! Only 3 WW points per serving! From the Weight Watchers "5 Ingredients, 15 Minutes" Cookbook.

Provided by Roni_C

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

10 ounces frozen broccoli (chopped) or 10 ounces fresh broccoli (chopped)
14 1/4 ounces reduced-sodium fat-free chicken broth
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup couscous (uncooked)

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.

Nutrition Facts : Calories 181.4, Fat 0.5, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 37, Fiber 4.3, Sugar 0.9, Protein 7.5

INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME



Indian Curry Couscous with Broccoli and Edamame image

A quick, light couscous stir-fry with Indian flavors. Great for vegetarians, but easily adapted into a chicken dish. Feel free to substitute veggies any way you like. Other options include sliced zucchini, string beans, eggplant, carrots, snow peas, and celery. Also try adding sesame seeds, flax seeds, or sesame seeds towards the end of stir-frying. Can be served with plain yogurt.

Provided by namiknows

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 3

Number Of Ingredients 15

1 cup vegetable broth
½ cup couscous
1 tablespoon canola oil
1 teaspoon ajwain (carom) seeds
1 clove garlic, coarsely chopped
1 teaspoon turmeric powder
1 teaspoon curry powder
½ teaspoon hing powder (asafoetida)
1 pinch chili powder
1 pinch ground cinnamon
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 bunch broccoli, cut into florets
sea salt to taste
ground black pepper to taste
1 tablespoon toasted sesame oil

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
  • Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
  • When seeds begin to sputter, stir in garlic and reduce heat to medium.
  • Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
  • Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
  • Drizzle sesame oil atop vegetables.
  • Spoon vegetables over couscous to serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 45.6 g, Fat 18 g, Fiber 10.2 g, Protein 22 g, SaturatedFat 2 g, Sodium 317.3 mg, Sugar 2.8 g

COUSCOUS SALAD WITH BROCCOLI AND RAISINS



Couscous Salad With Broccoli and Raisins image

From Body and Soul Magazine Sep 2008 This is for 1 serving but you can easily multiple the recipe :)

Provided by Jamilahs_Kitchen

Categories     Beans

Time 20m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 8

1/3 cup whole wheat couscous
1 cup broccoli floret, small (2 ounces)
1/2 cup canned chick-peas, drained and rinsed
2 tablespoons golden raisins
1/4 cup feta cheese, crumbled (1 ounce)
2 teaspoons olive oil
1 tablespoon red wine vinegar
sea salt and pepper

Steps:

  • In a saucepan bring 2/3 cup lightly salted water to a boil.
  • Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes.
  • Fluff with a fork and transfer to a bowl.
  • Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 404, Fat 18.7, SaturatedFat 7.1, Cholesterol 33.4, Sodium 799.1, Carbohydrate 48.9, Fiber 6.1, Sugar 13.8, Protein 14.1

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