Couscous and Broccoli

This couscous and broccoli recipe starts with a hot skillet, a splash of olive oil and a pile of chopped florets seared just long enough to turn vibrant green with a hint of char. The couscous is toasted briefly with garlic, and then broth, lemon zest and a few pantry seasonings soften and flavor the pasta on the stovetop.

At the end, you stir everything together and finish the dish with a handful of toasted almonds for a crunchy texture contrast. The result is savory, lemony and way more interesting than it has any right to be for something that cooks in under 20 minutes. Broccoli couscous is a weeknight side dish that accidentally becomes the main event.

Couscous and Broccoli Ingredients

• Olive oil
• Broccoli florets
• Whole wheat couscous
• Garlic cloves
• Reduced-sodium chicken broth
• Lemon zest
• Lemon juice
• Salt
• Dried basil
• Coarsely ground pepper
• Slivered and toasted almonds

Directions

Step 1: Cook the broccoli

In a large cast-iron or another heavy skillet, heat the oil over medium-high heat. Add the broccoli; cook and stir until crisp-tender.

Step 2: Toast the couscous and garlic

Add the couscous and garlic to the skillet; cook and stir for one to two minutes longer.

Step 3: Add liquid and seasonings, then steam

Stir in the chicken broth, lemon zest, lemon juice and seasonings; bring to a boil.

Remove from the heat, add a lid and let the covered skillet stand until the broth is absorbed, 5 to 10 minutes. Fluff with a fork. Sprinkle with the toasted, slivered almonds.

How to Store Couscous and Broccoli

Store broccoli and couscous in an airtight food storage container in the refrigerator for up to four days. To reheat, warm it gently in the microwave or on the stovetop with a splash of broth or water to loosen it up. For the best texture, stir in the toasted almonds just before serving.

Couscous and Broccoli Tips

Can you use other types of couscous to make couscous with broccoli?

To make broccoli couscous, stick with traditional or whole wheat couscous, which steams quickly and fluffs easily. Pearl (Israeli) couscous and Lebanese couscous are much larger and require simmering, so they won’t work with the stovetop steaming method used in this couscous recipe.

What’s the best way to toast almonds for broccoli couscous?

To toast almonds for broccoli couscous, place them in a dry skillet over medium heat and stir them frequently for two to four minutes, just until golden and fragrant. Watch closely—slivered almonds can go from perfect to burnt in seconds.

Can you swap in a different vegetable for the broccoli in broccoli couscous?

You can swap in chopped cauliflower or asparagus for the broccoli in broccoli couscous if needed. Just make sure the pieces are cut small enough to cook quickly and evenly in the skillet.