The baked couscous with broccoli and anchovies will soon become the favorite food at your family get-togethers. For the family members that love meat it will become one of their favorite side dishes and for the vegetarians a healthy and balanced main course.
The recipe is so easy to make, it will take under 15 minutes to prepare! It is versatile in that you can serve it with so many types of meat. It is healthy, low in calories and the best you can prepare it in advance and save it for those school/work lunch packs during the week! Grab your couscous and your Broccoli and let’s get to work!
Recipe by Sara Bonaccorsi
Here is how to prepare the Baked Couscous with Broccoli and anchovies:
- Cooking: 10/15 minutes
- Portions: 3 servings
- 100 ml of water
- 3 grams of salt
- 100 grams of Martino’s couscous
- Extra Virgin Olive oil as needed
- 1-2 anchovies
- 1 garlic clove
- Broccoli florets boiled
Boil the Broccoli florets:
Bring a large, deep pot of salted water to a boil over high heat and toss in the florets. Florets cook sufficiently in 5 to 7 minutes, depending on their size. To make sure they are cooked pierce the center with a knife to see if it’s soft throughout.
Don’t let the broccoli florets over boil. When cooked more than needed they unlock the smelly sulfurous compounds within and release an off-putting odor. Remove the broccoli as soon as the stems are getting soft. Drain them well as set aside while you continue with the rest of the recipe.
Rehydrate the pea’s couscous
In a medium, heavy-bottomed saucepan over medium heat, pour 100 ml of water add a pinch of salt and one teaspoon of Extra Virgin Olive Oil. Bring to a simmer.
Turn off the heat and pour evenly 100 grams Martino Couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork to avoid any lumps from forming and to obtain the perfect texture.
Prepare the couscous mixture
In a non-stick frying pan over medium-high heat drizzle some Extra Virgin Olive Oil. Toss garlic clove inside and let it cook for a couple of minutes for the garlic to release its smell. Add 1-2 anchovies and let them melt in the oil together with the garlic.
Toss the boiled broccoli florets inside and sauté for a while, then add the rehydrated couscous mixture and stir everything together. Make sure to stir slowly and for some minutes to let the couscous absorb all the taste of the anchovies and the aroma of the garlic.
Prepare for baking
Pour the couscous with the broccoli florets into some aluminum foil and wrap it so that the couscous mixture does not pour outside the foil during the baking process.
When ready place the wrapped couscous in a preheated oven at 180 degrees Celsius for about 15 minutes.
You can serve this dish directly in the aluminum foil or place it in a serving dish. You can sprinkle some grated Parmesan Cheese on top and enjoy with a glass of white wine. If you want to save it for the work lunch pack: just make sure you save it in the refrigerator and it will be as delicious the next day!
This baked couscous with Broccoli and anchovies are not only a delicious and easy lunch or dinner but are also great as a side dish or appetizer. Maybe you would like to serve them with baked Salmon, turkey breast or even a delicious steak prepared in the barbecue! Whatever you choose, don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
So, you are hosting a barbecue in your backyard next weekend and you have no time to prepare some side dishes for your guest! Well if you are looking for the most versatile and delicious side dish of all, the one that will satisfy both meat lovers and vegetarians we’ve got you covered! Follow the recipe, add your own touches and leave us a comment to tell us how it all came out in the end!