This may be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes.

　　

Ingredients

6 servings

　　3/4 cup couscous, preferably whole wheat

　　2 tablespoons extra virgin olive oil

　　1 medium red onion, quartered and thinly sliced

　　3 cups finely chopped broccoli florets

　　1/4 cup minced fresh parsley

　　2 tablespoons minced fresh dill

　　Juice of 1 lemon

　　1/3 cup oil-packed sliced sun-dried tomatoes or chopped pitted black olives, preferably oil-cured

　　

Step 1

Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.

　　

Step 2

Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.

　　

Step 3

Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.

　　

Step 4

Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.

　　

Menu Suggestions

Step 5

When a meal’s centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.

　　

Step 6

Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.

　　

nutrition information

Step 7

Calories: 170

　　

Step 8

Total Fat: 7g

　　

Step 9

Protein: 5g

　　

Step 10

Carbohydrates: 24g

　　

Step 11

Fiber: 3g

　　

Step 12

Sodium: 50mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).