Broccoli Couscous with Tomatoes and Parmesan

Broccoli Couscous 

with Tomatoes and Parmesan

This recipe is originally from Cooking Light, but I think adding the tomatoes really increased the moisture to this dish.  I would even consider adding more herbs, or if you aren’t watching your calories, olive oil at the end. 

(Recipe has approximately 180 calories and 4 g of fat per 1 cup serving.)

Ingredients:

1 ¼ cups water

1-2 broccoli crowns, chopped

1 cup uncooked whole-wheat couscous

1 teaspoon butter

¼ cup parmesan, freshly grated

1 tablespoon fresh thyme (or other herb)

1 cup grape tomatoes, halved

Salt and pepper to taste

Directions:

Bring 1 ¼ cups water to a boil (covered).  Add broccoli and cover. Cook for 5 minutes.

Add couscous and butter.  Remove pan from heat; cover and let stand for 5 minutes. 

Fluff couscous with fork.

Stir half the cheese, thyme, tomatoes, and stir.  Salt and pepper to taste.

Top with the remaining cheese (and extra herbs for garnish.) Serve warm