Ingredients:
2 Tablespoons olive oil
½ large red onion, finely diced
2½ cups broccoli florets, coarsely chopped
1 cup whole wheat couscous
1 large clove garlic, minced
1⅔ cups low-sodium vegetable
½ cup chopped fresh basil
⅓ cup pecans, toasted
sea salt
freshly ground black pepper
⅓ cup Asiago or Manchego cheese

Directions:

  1. Heat oil on medium-high heat in a deep large skillet with a lid. Add the onion and cook, stirring occasionally, until it is softened and lightly browned, about 4 minutes. Add the broccoli and toss to coat with oil. Cook, stirring frequently,  6-7 minutes, or until tender-crisp.
  2. Stir in the couscous; cook, stirring constantly, until the couscous begins to brown. Stir in the garlic and cook for 30 seconds. Add the broth and bring to a boil on high heat. Cover and reduce heat to low. Gently simmer 14-15 minutes, until all the liquid is absorbed.
  3. Remove from heat; stir in the basil and pecans. Season with salt and pepper. Top each serving with some grated cheese.

Serves 6