Roasted Broccoli Couscous

Roasted broccoli is without a doubt my favorite vegetable dish. I like broccoli prepared almost any way, but roasting it in the oven with olive oil, salt and garlic brings on a new depth of flavor that is at times both a little nutty and very slightly sweet.

But to turn my favorite vegetable side dish into something I can eat as an entree or as a souped-up side for guests is really something special.

And it’s still quick and easy, taking less than 25 minutes from first wash of the broccoli to serving warm. All you have to do is roast the broccoli, and while that’s in the oven prepare your favorite small grain couscous (I like using whole wheat) and toast a handful of sliced almonds. Then toss it all together and serve.

Please, I beg of you, use those broccoli stems! They’re the best part of the broccoli in both taste and nutrition. All you have to do is peel off the thick outer layer and then slice the stalk into thin coins. So delicious!

Here’s the recipe:

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You know that feeling when you know you’re forgetting something but can’t quite put your finger on it? That happened to me last night when I made a beef stir-fry and vegetable stir-fry that I’ve done many times before. The recipe, adapted over the years from the Cook’s Illustrated book “Steaks, Chops, Roasts, and Ribs,” is fairly simple to make and always imparts a lot of flavor.

I had already left out two ingredients – fresh ginger and red pepper – because I didn’t have them and wasn’t about to venture out in the bitter cold (we’re talking -20s before wind chill). But as I sat down to eat my dinner, I knew immediately something else was missing. What was it?

I’ll give you a clue: it’s a bulb… very aromatic… often induces tears… Any guesses? Bueller, Bueller?

Fine, here’s the answer: onion! It was right there, sitting on the counter just steps away from where I was working. I left out the onion? Who does that? It’s only the most common ingredient in just about all cuisines. No wonder my stir-fry was lacking. Seriously, bad Jackie (crap, now I’m yelling at myself in the third person – that really can’t be good).

Moral of the story: beef stir-fry without onion is edible but nothing special; beef stir-fry with onion makes the world go ’round.

Here’s the recipe WITH onion and the rest of the forgotten ingredients: Read more of this >>