May 3, 2010

Prosciutto and Broccoli over Couscous

We just got home from the beach and the refrigerator is bare. The last thing you want to do is ANYTHING when you get home from vacation, so I wanted to make a simple and quick meal. I had about 4 ounces of prosciutto and some broccoli that were about to expire and this is what I came up with.


  • 1 box couscous
  • 1 tbsp olive oil
  • 1 tbsp butter (optional)
  • 1 clove garlic, minced
  • Fresh broccoli, cut into florets
  • 4 ounces prosciutto
  • Freshly grated Asiago cheese
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

  • Prepare couscous according to box directions.
  • In the meantime, heat olive oil and butter over medium-low heat in a skillet. Add garlic, stirring until fragrant. Add broccoli and season with salt and pepper. Cook until bright green and tender.
  • Add prosciutto and cook until warm (I cook mine until broccoli is nearly mushy).
  • Pour broccoli and prosciutto over couscous and top with Asiago cheese.
  • Serve immediately and enjoy!

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