Moroccan Couscous Bowl

Step 1

Place the 1 cup couscous in a bowl, pour over 1 cup boiling water, add 1 tbsp olive oil and 0.5 tsp salt. Cover and let sit for 5 minutes.

Step 2

Cut the 1 head broccoli into small florets. Steam or boil in salted water until bright green and tender, about 4 minutes. Drain well.

Step 3

Toast the 0.5 cup walnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 3 minutes. Set aside.

Step 4

In a small bowl, whisk together the remaining 2 tbsp olive oil, juice of 1 lemon, and 1 tsp ground cumin. Season with salt to taste.

Step 5

Fluff the couscous with a fork. Add the broccoli, walnuts, and chopped parsley. Pour the dressing over and toss gently to combine.

Step 6

Serve warm or at room temperature, garnished with extra parsley if desired.