2cupsVegetable Broth - you can use chicken broth or simply water
1 1/2cupBroccoli Florets
1 1/3cupsWhole Wheat Couscous
1TbspOlive Oil
Zest of an Organic Lemon - save for later
2TbspLemon Juice
Sea Salt - we used our Rosemary Lemon Sea Salt
6ozSweet Cherry or Grape Tomatoes - halved
Instructions
In a medium sauce pan bring the broth to boil. Add the broccoli florets and cook for 2 minutes. With a slotted spoon transfer to a salad bowl.
Remove the pan from heat and with a fork gradually stir in the couscous, and cover. Let it rest for about 5 minutes, until all the liquid is absorbed. Gently fluff with a fork.
In the meantime the couscous is resting first zest, then juice the lemon. Add olive oil, lemon juice and the sea salt to the broccoli and combine well.
Stir in the couscous and the grape tomato halves.
Let the flavors mingle for a few minutes before serving.