Method
This recipe is based on one from my Vegetable cookbook.
Serves 8 as a side dish
In a medium-sized bowl, mix the couscous with the tepid water
and a teaspoon of salt, and leave it to absorb the water.
Boil or steam the broccoli until just 'softened'. Drain in a
colander and immediately
put into a large bowl of iced water.
Drain well and place in a food processor with
the parsley and
olive oil and blitz in several short bursts, scraping down the side
of
the bowl each time, to produce coarse crumbs. Mix these 'crumbs'
into the
couscous with a generous amount of freshly ground black
pepper, adding salt to
taste. It will keep covered in the fridge
for a day, just mix it together again to loosen
it up before
serving.