I’m always looking for ways to serve broccoli to my family. It is so good for you, but if you don’t serve it in a flavorful way you could end up with kids saying how much they hate broccoli. My 5 year old loved this dinner so much he asked to take it in his lunchbox the next day to school. Yes, I sent it, and yes, he ate it. This is a nice, light healthy meal that you could use as either a main dish or a side dish. The roasted broccoli makes all the difference. I love roasting broccoli because it brings out a really beautiful flavor in the florets.
2 lbs broccoli, cut into florets
2 tablespoons + 1 tablespoon olive oil
Salt and Pepper
1/4 cup butter
3 cloves garlic, crushed
2 cups couscous
2 cups boiling chicken stock
1. Spread the broccoli florets on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast in a 425 degree oven for about 15 minutes.
2. Meanwhile, melt the butter in a large saucepan or skillet. Add in the crushed garlic and toast for 1 minute over medium-high heat. Add in the couscous and toast the couscous for 2-3 minutes, stirring so that all the couscous can get a chance to toast.
3. Pour in the 2 cups boiling chicken stock (you can just heat it in the microwave). Remove from heat, cover, and let stand for 5 minutes.
4. Add in the remaining 1 tablespoon olive oil, fluff with a fork, and add in half the roasted broccoli. Serve topped with the remaining broccoli.