Side Dish

Lemon Garlic Israeli Couscous With Cauliflower

2 cups dried Israeli couscous

Salt

3 tablespoons olive oil

2 tablespoons finely chopped garlic

12 ounces cauliflower florets, broken into pieces about 3/4-inch long at the widest point

1/2 cup no-salt-added chicken broth

Freshly ground pepper

Finely grated zest and freshly squeezed juice of 2 lemons

1/2 teaspoon sugar

3 tablespoons finely chopped parsley

Prepare the couscous according to the package directions, making sure to add a pinch of salt to the cooking water.

Meanwhile, heat oil in a deep 10-inch nonstick skillet over medium-low. Cook garlic about 8 minutes, until soft, stirring often. Stir in cauliflower. Raise heat to medium-high; add broth, season with salt and pepper to taste, and cover. Cook 7 to 9 minutes, until cauliflower is tender when pierced with a fork. Uncover and cook just until broth has evaporated, about 1 minute.

In a large bowl, toss cooked couscous with lemon zest and juice, sugar and parsley. Season with salt and pepper to taste. Add the cauliflower mixture and toss to combine. Serve warm or at room temperature. Makes 8 servings.

Source: Stephanie Witt Sedgwick, Washington Post Service

Per serving: 210 calories, 6 g protein, 34 g carbohydrates, 6 g fat (1 g saturated fat), 0 cholesterol, 60 mg sodium, 1 g dietary fiber, 2 g sugar.