My apologies, dear readers, for missing my post yesterday. For the miss, you're getting two posts this week! The first is this lovely lunch recipe, Couscous with Broccoli and Walnuts. It's a variation on the original recipe, which called for cauliflower and almonds, and really, you can add any veggies you like to this, and it's still delicious.
This is a great Saturday light lunch, or, if you have the time during the week, a great lunch anytime.
Couscous with Broccoli and Walnuts from How to Cook Everything, by Mark Bittman
makes 4 servings
1/2 c. walnuts
3 T. extra virgin olive oil
1 large shallot or small red onion (we used 1/2 med. white onion)
A few stalks of broccoli (about 3 cups)
salt and pepper
1 cup whole wheat or regular couscous (we used tri-color couscous)
1 1/2 c. chicken/vegetable stock, white or rosé wine, water, or a combination (we used white cooking wine and water)
1/2 c. fresh parsley leaves
bread crumbs, preferably fresh
Put the walnuts in a deep skillet with a lid over med-high heat. (I would recommend medium heat, or you risk burning them and the onion after.) Cook, stirring constantly, until toasted and fragrant, about 2 minutes. Remove them from the pan and set aside to cool.
Return the pan to the heat and add the olive oil. When hot, add the shallot/onion and cook, stirring occasionally, until soft and beginning to color, about 2 minutes. Add the broccoli and sprinkle with salt and pepper. Cook, stirring occasionally, until it is coated with the oil and starts to soften and turn golden, 5 to 10 minutes. Stir in the couscous and keep stirring until it is coated as well, and begins to toast, 3 to 5 minutes.
Stir in the stock and bring to a boil. Cover and turn the heat off. Let rest, undisturbed, for 15 minutes. Chop the walnuts as finely as you can. (Mini food processors work great for this if you've got one, as do spice grinders...) Mix them with the chopped parsley, and stir into couscous, fluffing gently with a fork. Return the lid and let the couscous rest another minute or two, the taste and adjust the seasoning. Serve immediately, garnished with bread crumbs, or let cool and serve at room temperature, up to an hour later.