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1
Combine the couscous with 1 1/2 cups boiling water in a heatproof container.
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2
Cover and let stand for 10 minutes, then fluff with a fork.
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3
Meanwhile, heat 1 tablespoon of the oil in a large skillet.
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4
Add the onion and saute over medium heat until golden.
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5
Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
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6
Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes.
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7
Stir together well, cook for 2 or 3 minutes longer, then serve.
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8
When a meals centerpiece is a main dish salad but you want a little more substance, this is a good addition.
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9
Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
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10
Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106).
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11
Complete these meals with a simple salad.
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12
Calories: 170
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13
Total Fat: 7g
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14
Protein: 5g
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15
Carbohydrates: 24g
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16
Fiber: 3g
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17
Sodium: 50mg
