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posted: 9/19/2012 3:59 PM

Broccoli Couscous

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  • Broccoli Couscous accompanies Louann Zundel's Baja Tofu Tacos.

       Broccoli Couscous accompanies Louann Zundel's Baja Tofu Tacos.
    Bob Chwedyk | Staff Photographer


1 cup crispy rice cereal

1 tablespoon butter

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teaspoon kosher salt

3 tablespoons freshly squeezed Meyer lemon juice

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 cups water

1 tablespoon butter

2 teaspoons kosher salt, plus more for seasoning

1 cups chopped fresh broccoli crowns

1 cups couscous

In small skillet over medium heat, melt butter. When foam subsides, add crispy rice cereal and teaspoon salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Set aside.

In small bowl, whisk together the Meyer lemon juice and olive oil and season with salt and pepper. Set aside.

In medium saucepan, combine water, butter, 2 teaspoons salt and chopped broccoli. Bring to a boil over high heat. Stir in couscous, turn off heat and let sit for 5-7 minutes. Fluff with a fork and stir in the vinaigrette and half of the crispy rice mixture. Transfer to serving bowl and top with remaining crispy rice mixture.

Serves four to six.

Louann Zundel

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