Broccoli couscous

Another decent recipe from Vegan Express by Nava Atlas, adjusted a bit, of course. This one took a little longer than 15 mins to make because I used organic broccoli from the CSA. And I spent 15 mins washing off as many little silver bugs as I could, and just cooked the rest.

Broccoli Couscous:
2/3 c. whole wheat couscous: 0.56
1.5 c. boiling water
3 c. chopped fresh broccoli: 1.12 (about 12 oz at $1.50/lb for organic)
1/4 c. chopped sun-dried tomatoes: 0.17
1/4 c. sliced kalamata olives: 0.30
1 red onion, quartered and thinly sliced: 0.67
the juice of 1 lemon, or 2 frozen lemon juice cubes: 0.25
1/4 c. fresh chopped parsley, or 4 frozen parsley cubes: 0.25
2 tsp dried dill: I got fresh dill last summer from CSA, and just let it sit on the counter...
1 T. olive oil: 0.22, or some leftover oil from the sun dried tomatoes
salt and pepper to taste
Total: 3.54 for 5 servings, or $0.71 per serving

Put couscous in a glass bowl. Boil water for 3 mins in microwave in microwave-safe dish. Add to couscous, cover with lid, let sit till you need it, then fluff with fork.

Saute onion in olive oil until golden brown. Add broccoli and a little bit of water. Cover, reduce heat, and steam 5 min.

Remove lid. Add parsley and lemon juice (especially if frozen), and stir until defrosted and some of the liquid has evaporated. Add fluffed couscous, sun-dried tomatoes, and kalamata olives. Stir. Add dried dill, which came last because I forgot about it. About three pinches.

Salt and pepper to taste.

This is another keeper. Next time I might add chickpeas.