Broccoli & Bell Pepper With Couscous
|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)|
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)