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Broccoli & Bell Pepper With Couscous

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Ingredients
  Fat free low sodium chicken broth/Canned vegetable broth 360 Milliliter (1 1/2 Cup)
  Dried oregano 1⁄2 Teaspoon
  Couscous 185 Gram (1 Cup)
  Pine nuts/Slivered almonds 1 Tablespoon
  Broccoli flowerets 285 Gram (4 Cups)
  Olive oil/Vegetable oil 1 Teaspoon
  Red bell pepper 4 Ounce, seeded and cut into thin slivers (1 Small Size / 115 Gram)
  Balsamic vinegar 30 Milliliter (2 Tablespoon)
Directions

1. In a 3- to 4-quart (2.8- to 3.8-liter) pan, combine broth and oregano. Bring to a boil over high heat; stir in couscous. Cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Transfer couscous to a rimmed platter and keep warm; fluff occasionally with a fork.
2. While couscous is standing, stir pine nuts in a wide nonstick frying pan or wok over medium-low heat until golden (2 to 4 minutes). Pour out of pan and set aside. To pan, add broccoli and 1/4 cup (60 ml) water. Cover and cook over medium-high heat until broccoli is tender-crisp to bite (about 5 minutes). Uncover and stir-fry until liquid has evaporated. Spoon broccoli over couscous and keep warm.
3. Heat oil in pan. When oil is hot, add bell pepper and stir-fry until just tender-crisp to bite (2 to 3 minutes)

Recipe Summary

Method: 
Fried
Ingredient: 
Pepper

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