Almond-Vegetable Couscous

This healthy dish can be served hot, cold or at room temperature. It makes a great side dish for fish or a light lunch entrée with a cup of soup or a small salad.

Health Monitor Staff
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Makes 6 servings

1 tablespoon olive oil
1 cup yellow or red onion, diced
4 cups broccoli, half small florets and half chopped stems, divided
1½ cups red bell pepper, diced
3 garlic cloves, minced
2 cups water
3 tablespoons lemon juice
½ teaspoon each: salt and freshly ground black pepper
1½ cups couscous
¾  cup almonds, coarsely chopped
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped

Place a large saucepan over medium heat. Add olive oil and sauté onion 3 to 4 minutes until softened and translucent. Add broccoli stems and sauté mixture 3 minutes. Add broccoli florets, red pepper and garlic; sauté about 4 minutes, stirring frequently. Add water, lemon juice, salt and pepper; bring to a boil.

Once boiling, add couscous and stir. Cover, remove saucepan from heat, and set aside. After 5 minutes, use a fork to fluff couscous while stirring in almonds, dill and parsley. Serve immediately.

Nutrition facts (1 serving): calories 245, total fat 8 g, (saturated fat 1 g), carbohydrate: 35 g, total sugars 10 g, protein 8 g, sodium 400 mg, cholesterol 0 mg, dietary fiber 1 g

Reprinted from The Anti-Cancer Cookbook: How to Cut Your Risk With the Most Powerful, Cancer-Fighting Foods, by Julia Greer (ISBN 978-0-9624814-9-9, Sunrise River Press). Get your copy by calling 1-800-895-4585 or by visiting or your local bookstore.

April 2013