Warning – this isn’t a gluten-free, Paleo, vegan, or low-carb recipe. It is a healthy recipe and a delicious way to cut down on gluten and carbs, but it’s not by any stretch of the imagination actually gluten-free or low-carb.
I hadn’t intended to make couscous this evening. I was simply browning up some butter to use in recipes later in the week. But when I was done, the pan I had used to brown the butter had lovely coating of salty browned butter which I couldn’t bear to wash down the sink, so I decided to use the same pan to make some couscous. Big mistake, or the best thing ever, you decide.
I brought 1 cup water to a boil in the pan, removed it from the heat and added 1 cup each of riced broccoli and whole wheat couscous, covered the pan and let it rest off the heat for 5 minutes.
Before stirring the couscous I added the zest from 2 lemons and 4 tablespoons of browned butter, and a pinch of sea salt. Tasted. Added more browned butter. Tasted. Added the entire stick of browned butter and called it done.
Next time I need to “clean” a butter browning pan, I think I’ll warm up some cooked veggies or cook them in the pan with the addition of a little extra-virgin olive oil, or not. I’m really liking this Browned Butter Couscous.
