Whole Wheat Israeli Couscous With Baby Broccoli and Sun-Dried Tomatoes


This slightly spicy Israeli couscous draws from Italian and Mediterranean influences, and it makes for a great snack or side dish. Add in some chickpeas or white beans for added protein, and feel free to use quinoa or any other grain as well!

Ingredients (serves 1)

  • 1/2 cup cooked whole wheat Israeli couscous 
  • 1/2 cup baby broccoli
  • 1 clove garlic
  • 1/4 cup sun-dried tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small lemon, cut into thin slices
  • 1/2 teaspoon red chili flakes

1. In a large pan, heat up 1 tablespoon olive oil on medium heat. Add baby broccoli and garlic, cooking for about 2 to 3 minutes or until broccoli begins to soften.

2. Lower heat and add couscous, sun-dried tomatoes, and lemon, mixing everything together. Remove from heat and add remaining 1 tablespoon of olive oil and chili flakes. Serve warm.