Israeli cous cous is so cool looking and so fun to cook with, I don't know why I don't use it more often. Just like regular cous cous, it goes well with pretty much anything! This was a spin off Heidi Swanson's double broccoli quinoa. I tried to make it taste a little creamy and cheesy and not too healthy. Even though its super healthy and low-calorie, you'd never know it, I swear!
Ingredients:
1 1/2 cup Israeli cous cous
1 tbsp cornstarch
1/2 cup soy milk
1/2 cup vegetable broth
1/2 white onion, coarsely chopped
2 cloves garlic, minced
1 cup broccoli, cut into small florets
~2-3 tbsp water
1/4 cup nutritional yeast
1/3 cup slivered almonds
1/8 tsp salt
freshly cracked pepper, to taste
1. Combine the milk and broth together and dissolve the cornstarch in it. Set aside.
2. Heat a nonstick skillet and saute the onions in either a tiny bit of oil or a splash of water until almost translucent, about 5 minutes. Add the garlic and saute another minute.
3. While the onion is cooking, add the 3 tbsp water to a small sauce pot. Steam the broccoli very lightly, until it gets rid of that "raw broccoli" flavor, but is still firm.
4. In a blender, combine the onions/garlic, broccoli (but save a small handful for a garnish), the broth/milk/starch mixture, nutritional yeast, salt and almonds. Blend until there are no big chunks. Taste for salt and add pepper.
5. Put the mixture from the blender back in the broccoli pot. Bring to a small boil and reduce heat to low. Stir frequently until it thickens, about 5-10 minutes.
*It might not thicken a ton, just so its not super liquidy is fine.
6. While your sauce is thickening, cook your cous cous as you would regular cous cous. Bring about 1 1/2 cup of salted water to a boil and add 1 cup cous cous. Let boil for a minute or so then reduce heat. Cover, and let cook for about 10 minutes. Taste it to make sure its cooked through, then drain out any remaining water.
7. In a large bowl, toss together cous cous and broccoli mixture, and garnish with slivered almonds and extra broccoli florets.
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| From Food pics |
Ingredients:
1 1/2 cup Israeli cous cous
1 tbsp cornstarch
1/2 cup soy milk
1/2 cup vegetable broth
1/2 white onion, coarsely chopped
2 cloves garlic, minced
1 cup broccoli, cut into small florets
~2-3 tbsp water
1/4 cup nutritional yeast
1/3 cup slivered almonds
1/8 tsp salt
freshly cracked pepper, to taste
1. Combine the milk and broth together and dissolve the cornstarch in it. Set aside.
2. Heat a nonstick skillet and saute the onions in either a tiny bit of oil or a splash of water until almost translucent, about 5 minutes. Add the garlic and saute another minute.
3. While the onion is cooking, add the 3 tbsp water to a small sauce pot. Steam the broccoli very lightly, until it gets rid of that "raw broccoli" flavor, but is still firm.
4. In a blender, combine the onions/garlic, broccoli (but save a small handful for a garnish), the broth/milk/starch mixture, nutritional yeast, salt and almonds. Blend until there are no big chunks. Taste for salt and add pepper.
5. Put the mixture from the blender back in the broccoli pot. Bring to a small boil and reduce heat to low. Stir frequently until it thickens, about 5-10 minutes.
*It might not thicken a ton, just so its not super liquidy is fine.
6. While your sauce is thickening, cook your cous cous as you would regular cous cous. Bring about 1 1/2 cup of salted water to a boil and add 1 cup cous cous. Let boil for a minute or so then reduce heat. Cover, and let cook for about 10 minutes. Taste it to make sure its cooked through, then drain out any remaining water.
7. In a large bowl, toss together cous cous and broccoli mixture, and garnish with slivered almonds and extra broccoli florets.
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