Israeli Couscous and Broccoli Bowl

• 1 1/2 Tbs. olive oil
• 1 Tbs. tomato paste
• 1 small onion, finely chopped (1 cup)
• 1 pinch salt
• 2 jarred roasted red peppers, chopped
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. smoked paprika
• 1/2 cup loosely packed parsley leaves
• 1/4 cup blanched almonds
• 1/2 Tbs. balsamic vinegar
• 1 1/2 cups whole-wheat Israeli couscous
• 1 lb. broccoli, chopped into 1-inch florets
• 1 Tbs. olive oil
• 1 Tbs. lemon juice

1. To make Sauce: Heat oil in saucepan over medium-high heat.
2. Add tomato paste, and saute 30 seconds.
3. Add onion and salt, and saute 10 minutes.
4. Add red peppers, garlic, and paprika; cook 5 minutes.
5. Transfer to food processor, and puree with parsley, almonds, and vinegar.
6. To make Couscous and Broccoli: cook couscous according to package directions.
7. Steam broccoli 5 minutes, or until tender.
8. Toss with oil and lemon juice in bowl.
9. Divide couscous among bowls.
10. Top with broccoli, then 3 Tbs.
11. Sauce.

olive oil, tomato paste, onion, salt, red peppers, clove garlic, paprika, parsley, blanched almonds, balsamic vinegar, wholewheat israeli couscous, broccoli, olive oil, lemon juice

Taken from www.vegetariantimes.com/recipe/israeli-couscous-and-broccoli-bowl/ (may not work)