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