Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6
1/2 cup chopped onion
2 tablespoons butter
3 cups broccoli florets
1 teaspoon minced garlic
1/2 teaspoon pepper
3 cups fat-free, 2% or whole milk
1 1/2 cups plain couscous (wheat pasta)
1 cup finely shredded Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese
1 1/2 cups seeded and chopped tomatoes
2 tablespoons slivered fresh basil leaves
In large nonstick skillet over medium heat, cook onion in butter 2 minutes. Add broccoli, garlic and pepper. Cook and stir 2 minutes.
Stir milk into broccoli mixture. Bring to boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes.
Gently stir Parmesan cheese into couscous mixture. Spread on serving platter. Sprinkle with cheddar cheese. Top with tomatoes and fresh basil leaves.
