Lemony Israeli Couscous with Romanesco and Broccoli
This lemony Israeli couscous with romanesco and broccoli makes delicious yet very easy vegan meal.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Mediterranean
Ingredients
Scale
- 1 C Israeli couscous
- 1 3/4 C water
- 1 C romanesco florets
- 1 C broccoli florets
- 1 garlic clove, minced
- 1 tbsp capers
- juice of 1/2 lemon
- handful of basil leaves, chopped
- olive oil for cooking
- salt and black pepper to taste
Instructions
- Heat olive oil in a sauté pan over medium heat. Add Israeli couscous and stir for few minutes until it’s browned a little bit and smells lightly toasted. Then pour water, add a bit of salt and bring to boil. Lower the heat, cover and cook for 10 minutes.
- Meanwhile cut romanesco and broccoli into florets and parboil them. Drain and put in ice bath to preserve the bright green color.
- Again heat a little bit of olive oil in a large skillet. Sauté garlic for a minute, then add cooked couscous, drained romanesco and broccoli, capers, lemon juice, salt and pepper. Cook for another minute and switch off the heat.
- Serve with chopped fresh basil leaves.
Nutrition
- Calories: 401
- Sugar: 4.5g
- Sodium: 160mg
- Fat: 10.4g
- Saturated Fat: 1.3g
- Carbohydrates: 67.8g
- Fiber: 5.4g
- Protein: 11.1g
- Cholesterol: 0mg