Broccoli, Red Pepper, and Almond Couscous
Cuisine: American
Author: Beverly Lynn Bennett
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 1 Cup diced onion
  • 1 Tablespoon olive oil
  • 4 Cups broccoli; half small florets and half chopped stems (divided)
  • 1 1/2 Cups diced seeded red pepper
  • 1 Tablespoon minced garlic
  • 2 Cups water (or vegetable stock)
  • 3 Tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 1/2 Cups couscous
  • 3/4 Cup almonds (roughly chopped)
  • 1/4 Cup freshly-chopped dill
  • 1/4 Cup freshly-chopped parsley
  1. In a large saucepan, sauté the onion in the olive oil for 3 minutes to soften. Add the broccoli stems and continue to sauté the mixture an additional 3 minutes. Add the broccoli florets, red pepper, and garlic, and continue to sauté an additional 4 minutes while stirring often.
  2. Add the water, lemon juice, salt, and pepper, and bring the mixture to a boil. Add the couscous, stir, cover, remove the saucepan from the heat, and set aside for 5 minutes.
  3. Using a fork, fluff the couscous while stirring in the remaining ingredients.
  4. Taste and adjust seasonings, to taste.
  5. Serve hot, cold, or at room temperature as a side dish, vegetarian main course or salad.
Calories: 1807 Fat: 71g Fiber: 28g Protein: 57g Cholesterol: 0mg
This recipe contains nuts. They may be omitted.
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