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five-minute broccoli & cheddar couscous

I don't understand why so many people are intimidated by couscous. Some see it as a foreign dish way out of the amateur cook's comfort-zone. That common assumption is wrong. It's easy and delicious. Couscous has been around for centuries. Technically it's pasta but it's usually cooked just like rice, which is why the water ratio is extremely important. For every 2/3 cup of couscous, you need 1 cup of water. There's no draining necessary. It's light and fluffy and it'll take on any flavour that's added. That’s one reason why I love it; it's so versatile. I'm going to teach you how to make this lively side in five minutes. Take my hand and let's begin!


2 tbsps olive oil

1/2 cup chopped broccoli florets

2 cups water

1 1/3 cups couscous

1/3 cup cheddar cheese, grated

salt and pepper to taste


1. Heat olive oil in a large saucepan over low heat. Add in broccoli florets and stir.

2. Pour in the two cups of water and bring to a boil.

3. Remove the pot from the heat, add in the couscous, and cover with a lid. Allow to sit for five minutes.

4. Add in cheese, salt, and pepper. Fluff with a fork to mix. Serve hot as a side or sprinkle with Parmesan to enjoy for a quick lunch. Refrigerate.

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