Ingredients
Serves 4 as a side dish or 2 as a main/brown bag lunch
1 cup Israeli couscous
2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem)
1 tablespoon butter
1 shallot, chopped
1 cup milk – I used 2% but works fine with skim
1 tablespoon flour
1/4 teaspoon salt
black pepper
3/4 cup grated Parmesan and Pecorino, or just Parmesan
1 clove garlic, minced with 1/4 teaspoon salt until it becomes like a paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil, plus extra for garnish
Preparation
