Photo by William P. Edwards/iStock
SERVES 4–6
2 tablespoons olive oil
1 large red onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 cup water
4 cups fresh broccoli, chopped
½ cup uncooked whole wheat couscous
½ teaspoon salt or to taste
¼ teaspoon ground rosemary
1 tablespoon lemon juice
Parmesan cheese, grated (optional)
In a medium pot, heat olive oil, then saute onion and garlic until soft. Add vegetable broth, water, broccoli and couscous. Bring to a boil, reduce heat and simmer, covered, for 15 minutes or until broccoli is soft. Add salt, rosemary and lemon juice. Remove from heat and puree with immersion blender or in food processor. Return to stove and simmer on low heat for 4–5 minutes, stirring frequently. Serve with grated Parmesan cheese, if desired.
LINDA F. HARKINS, PELZER