Creamy Couscous with Broccoli, Tomatoes, and Cheese
Photography Courtesy United Dairy Industry of Michigan
Featured in April/May 2020
½ cup chopped onion
2 tablespoons butter
3 cups broccoli florets
1 teaspoon minced garlic
½ teaspoon black pepper
3 cups milk
1½ cups uncooked plain couscous
1 cup finely shredded Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese
1½ cups seeded and chopped tomatoes
2 tablespoons slivered fresh basil leaves
- In a large nonstick skillet over medium heat cook onion in butter 2 minutes. Add broccoli, garlic, and pepper. Cook and stir about 2 minutes.
- Stir milk into broccoli mixture. Bring to boiling. Stir in couscous. Remove from heat. Cover and let stand 5 minutes.
- Gently stir Parmesan cheese into couscous mixture. Spread on a platter. Sprinkle with cheddar cheese. Top with tomatoes and slivered basil.
Recipe courtesy United Dairy Industry of Michigan