Ingredient

• 1 tablespoon olive oil
• 4 cups fresh broccoli florets, cut into small pieces
• 1 cup uncooked whole wheat couscous
• 2 garlic cloves, minced
• 1-1/4 cups reduced-sodium chicken broth
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon coarsely ground pepper
• 1 tablespoon slivered almonds, toasted

Direction

1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender.
2. Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.