roasted broccoli and garlic with Indian spiced couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Cup of Broccoli10 Whole Cloves of Garlic1 Tbsp Pine Nuts1 Tbsp Olive Oil1 Tbsp Parmesan Cheese1 Squirt of Lemon JuiceSalt PepperFresh, or Dried Basil1/4 Cup Couscous (dry)1/2 Cup Vegetable Broth1/4 Cup OnionsCurry PowderCorrianderTumericGarlic Powder
Makes 1 Delicious Serving for One Fabulous Lady (or Gentleman)
Preparation is first and foremost. Cover one baking tray with aluminum foil (less cleanup=more time to savor) and Preheat the oven to 375. Next, prepare your vegetables, chop one cup broccoli (about one bunches worth), peel 10 cloves of garlic (about half a bulb), and dice 1/4 cup onions. Mix dry couscous with a tiny drizzle of olive oil, and a dash each of salt, pepper, garlic powder, curry powder, corriander and tumeric. Set aside. Next, toss the broccoli and garlic in a small bowl with 1 tbsp olive oil, 1 tbsp pine nuts and a dash of salt, pepper and basil. If using fresh basil, cut and set aside to be added at the end. Once ingredients are fully coated, spill onto baking sheet and put in oven for 15 minutes. Next, boil 1/2 cup vegetable broth with the 1/4 cup onions. When broth comes to a boil, pour over cous cous and cover for about 5 minutes. While you wait for the oven to beep, clean your dishes (you're gonna want to relax after this meal) and pour yourself a glass of red wine to sip on in anticipation. When the broccoli is finished, it should be just slightly browned on the tips. Remove from oven and toss with lemon juice and parmesan cheese. Fluff couscous with a fork, place both dishes on a plate, and go to town. Eat slow, sip wine, enjoy the flavors.
Number of Servings: 1
Recipe submitted by SparkPeople user KELLEEBORNEMANN.
Preparation is first and foremost. Cover one baking tray with aluminum foil (less cleanup=more time to savor) and Preheat the oven to 375. Next, prepare your vegetables, chop one cup broccoli (about one bunches worth), peel 10 cloves of garlic (about half a bulb), and dice 1/4 cup onions. Mix dry couscous with a tiny drizzle of olive oil, and a dash each of salt, pepper, garlic powder, curry powder, corriander and tumeric. Set aside. Next, toss the broccoli and garlic in a small bowl with 1 tbsp olive oil, 1 tbsp pine nuts and a dash of salt, pepper and basil. If using fresh basil, cut and set aside to be added at the end. Once ingredients are fully coated, spill onto baking sheet and put in oven for 15 minutes. Next, boil 1/2 cup vegetable broth with the 1/4 cup onions. When broth comes to a boil, pour over cous cous and cover for about 5 minutes. While you wait for the oven to beep, clean your dishes (you're gonna want to relax after this meal) and pour yourself a glass of red wine to sip on in anticipation. When the broccoli is finished, it should be just slightly browned on the tips. Remove from oven and toss with lemon juice and parmesan cheese. Fluff couscous with a fork, place both dishes on a plate, and go to town. Eat slow, sip wine, enjoy the flavors.
Number of Servings: 1
Recipe submitted by SparkPeople user KELLEEBORNEMANN.
Nutritional Info Amount Per Serving
- Calories: 540.7
- Total Fat: 22.6 g
- Cholesterol: 6.4 mg
- Sodium: 2,939.9 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 6.5 g
- Protein: 15.0 g
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