Broccoli Couscous
1 cup crispy rice cereal
1 tablespoon butter
½ teaspoon kosher salt
3 tablespoons freshly squeezed Meyer lemon juice
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2¼ cups water
1 tablespoon butter
2 teaspoons kosher salt, plus more for seasoning
1½ cups chopped fresh broccoli crowns
1½ cups couscous
In small skillet over medium heat, melt butter. When foam subsides, add crispy rice cereal and ½ 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