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[5 ingredients | 10 minutes]
couscous & broccolini salad
From Stonesoup
serves 2
You can pretty much use broccoli and broccolini interchangeably in this recipe. I have a slight preference for broccolini because I love their long asparagus-like stems. Actually asparagus would make a lovely addition to or a substitution for the broccolini.
The almonds add a bit of nutty crunch but you could easily go without. It’s delicious warm, but also wonderful chilled, so feel free to make extra for work lunches.
This is wonderful as a simple main course for lunch or dinner. I’ve also used it as a base for a side salad, replacing the almonds with a bunch of coarsley chopped flat leaf parsley – kinda like a broccoli tabbouleh – just the thing to serve with babaganoush.
1 bunch broccolini, chopped
1/2 cup couscous
2 tablespoons soy sauce
1 tablespoon sherry vinegar
small handful flaked almonds
1. Bring a cup of water to boil in a medium saucepan.
2. Add broccoli and cook for 4 minutes.
3. Remove from the heat. Add couscous, soy, vinegar and 2 tablespoons extra virgin olive oil. Stir to combine and season.
4. Stand, covered for another 4 minutes.
5. Fluff couscous with a fork. Taste and season.
Add to my Old Favourite Recipes
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