Here’s the trick: you have to roast the broccoli first. Roasting it will completely transform the taste. It brings out deep, complex flavors, while the dry heat of the oven caramelizes and sweetens the broccoli. Once it’s crisp and toasty, I finely chop it and add it to couscous (who doesn’t love couscous?) that is literally ready in minutes. Add a sprinkle of parmesan cheese and you have a side dish that is fast, easy, flavorful and healthy. Full disclosure: I’m eating it cold out the refrigerator as I write this right now 😉
Roasted Broccoli Couscous
2 cups brocoli florets
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon salt
1⅔ cups water
2 tablespoons butter
1½ cups whole-wheat couscous
¼ cup grated parmesan cheese
Preheat oven to 425. Line a baking sheet with parchment paper. Spread broccoli florets on paper and toss with olive oil and salt.
Place in oven and roast for 15 minutes, tossing a few times while cooking.
While broccoli is cooking, bring water and butter to boil in a small saucepan for couscous. Once boiling, remove from heat, stir in couscous, cover and let stand for 5 minutes.
Fluff couscous with a fork.
Remove broccoli from heat and finely chop.
Add broccoli to couscous. Stir in parmesan cheese. Add additional salt and black pepper to taste if you'd like. Drizzle with olive oil and serve.