Israelis Cous Cous with Broccoli and Fresh Basil (From Cooking with Herbs and Spices, 3-4/02)
|Prep Time:||30 minutes|
|Number of Servings:||makes 4 servings|
|Ingredients:||3 tablespoons olive oil
1/4 cup diced onion
2 teaspoons minced garlic
12 ounces Israelis cous cous
12 ounces broccoli florets
1/2 teaspoon salt
1/4 teaspoon black pepper
3-1/2 cups hot chicken or vegetable broth
2 tablespoons chopped basil
1/4 cup grated Romano cheese
Heat the olive oil, over high heat, in a medium saucepot. Add the onion and garlic; saute for a few minutes, until the onions are translucent but not browned. Add the cous cous and, using a wooden spoon, stir until the cous cous is coated with oil and has just begun to caramelize. Add the broccoli, salt, pepper and 1-1/2 cups of the chicken (or vegetable) broth. Bring the liquid to a boil, then lower the heat to a fast simmer. Stir the cous cous until almost all of the liquid is absorbed into the pasta. Add another cup of broth, stir until absorbed, then continue with the last cup of broth.
When all of the liquid is added, and almost absorbed into the pasta, stir in the basil and remove the pot from the heat. Stir in the grated cheese and serve as a main course or hearty side dish.