This is a quick on-the-fly recipe I created for lunch today, with mixed Indian/Arabic flavors. Broccolini is a recent addition to my refrigerator; it’s a broccoli/chinese kale hybrid, sweeter than broccoli, and can usually be found packaged in small trays somewhere near its cousins in supermarkets (especially organic stores, though I buy mine at Safeway).
2 tbsp olive oil 1 tsp cumin seeds
Heat oil on high in a saucepan, add cumin seeds and cook until browned.
5-6 stalks broccolini 1 shallot, minced 1 pinch kosher salt 1 1/4 cup water
Add broccolini to saucepan, quickly turning to coat. Stir fry for a few seconds, then lower heat to medium. Add water, shallots, and salt. Cover and cook for for 3-5 minutes.
About 3/4 cup uncooked cous cous 1 tsp tumeric Sumac Kosher salt
Uncover saucepan and remove from heat, adding enough cous cous to soak up the water. Add tumeric and mix.
Plate and sprinkle with sumac and salt to taste.
