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Couscous with Roasted Broccoli, Almonds & Apricots Recipe

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This recipe for Couscous with Roasted Broccoli, Almonds & Apricots is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup pearled couscous
1 lb. broccoli, cut into small florets
1 ounce dried apricots, chopped
1 lemon, cut into 4 wedges
1/4 cup sliced almonds
Olive oil
Salt & pepper, to taste
Directions:
Directions:
1. Place broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast for 16-18 minutes, or until browned and tender when pierced with a fork.
2. While broccoli roasts, heat a medium pot of salted water to boiling on high. Once boiling, add couscous and cook 6-8 minutes, or until tender. Drain thoroughly and rinse under warm water for 20-30 seconds to prevent sticking.
3. To the pot of cooked couscous, add the apricots, almonds, roasted broccoli and the juice of all 4 lemon wedges. Drizzle with olive oil. Stir to combine and season with salt and pepper to taste. Transfer to serving dish.
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with Za'atar Chicken

 

 

 

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