Wednesday, August 18, 2010

Couscous with Broccoli and Walnuts

The problem I have with Bittman's How to Cook Everything Vegetarian is that while the food is good, it's not amazing. Even when I like his recipes, they leave me feeling like something is missing. This one is no exception. It merits blog placement because it's super quick, easy, relatively cheap, healthy, and only dirties one pot. However, it needs a little something else ... maybe a squeeze of lemon or some blue cheese instead of the feta I used? Feel free to experiment. I may have to revisit this at some point.

Couscous with Broccoli and Walnuts

1/2 cup walnuts
3 tbsp extra virgin olive oil
1 small red onion, minced
1 broccoli, finely chopped (about 3 cups)
salt and pepper
1 cup couscous
1 1/2 cups cooking liquid (stock or white wine of your choice ... I used 1 cup chicken stock and 1/2 cup white wine)
1/2 cup chopped fresh parsley
crumbled feta to taste (see notes)

1. Put a deep dry skillet over medium high heat. Toast walnuts. Remove and set aside.
2. Heat olive oil in skillet. Add onion and cook until soft, about 2 minutes.
3. Add broccoli and sprinkle with salt and pepper to taste. Cook stirring frequently until it is well-coated in oil and starts to sputter, 5 - 10 minutes.
4. Add couscous, stirring until it is coated in oil and begins to toast, 3 - 5 minutes.
5. Stir in stock or other liquids and bring to a boil. Cover and turn heat to low.
6. Simmer for 5 minutes.
7. Meanwhile, blitz the walnuts in a food processor.
8. Remove from heat, fluff with fork, stir in walnuts, and add garnishes - parsley and cheese (maybe some lemon?).

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