Toasted Couscous Broccoli Slaw with Buttermilk Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 191
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 7
- Sodium
- 593
- Total: 20 min
- Active: 10 min
Ingredients
Kosher salt
2 tablespoons freshly squeezed lemon juice
1/2 cup milk
1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled
3 tablespoons mayonnaise
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup cooked couscous
Directions
- Bring a large pot of salted water to a boil.
- Stir the lemon juice into the milk; let curdle for 10 minutes.
- Cut the broccoli into small pieces and, working in two batches, put in a food processor and pulse until finely chopped. Boil the broccoli just until it is no longer raw tasting, 1 to 2 minutes. Drain in a fine-mesh sieve; squeeze out the excess water. Put in a large bowl, add the milk mixture (homemade buttermilk), mayonnaise and parsley and toss to coat.
- Toast the couscous in a dry skillet until it turns deep golden brown, about 2 minutes. Add to the broccoli mixture and season with salt. Stir to combine.