Baked Israeli Couscous with Broccoli and Parmesan 

This healthy and filling dish can be made up to a day ahead.  This version is a vegetarian side dish, but could easily become a meal with an added protein source, like sautéed diced chicken or chickpeas.  


Serves: 5-6 as a side dish 

Time: 1 hour 

Active Time 



1 cup Panko Bread Crumbs 

1/4 cup Parmesan Cheese 

1 cup Whole Wheat Israeli Couscous 

2 1/2 cup Broccoli, cut into very small florets 

1 Tbsp Butter, plus extra for casserole dish 

1 Shallot, minced 

1/2 cup This Little Goat went to Hong Kong  

1 Tbsp All Purpose Flour 

1 cup Whole Milk 

1 cup Fontina Cheese 

1 16 oz Bag Frozen Chopped Spinach, thawed and squeezed to remove liquid

Preheat oven to 350. Use butter to grease a medium casserole dish. Toss panko with 2 tablespoons of Hong Kong Sauce until evenly distributed. Spread in single layer on sheet tray, bake until crumbs are golden brown, about 8-10 minutes, stirring every couple of minutes. Remove from oven, cool, and stir in parmesan cheese. 

Bring four cups of water to a boil and add 2 tablespoons salt. Add couscous, return to a boil, and cook for 5 minutes. Add broccoli and cook for 2-3 minutes more, drain all and spread on sheet tray to cool, set aside.   

In large sauce pot, melt butter. When foaming subsides, add shallot and cook until soft, about 3-5 minutes, add remaining Hong Kong Sauce. Sprinkle with flour and cook about 3-4 minutes to eliminate raw flavor. Slowly whisk in milk, stirring constantly to prevent lumps. Bring to a boil and cook until fully thickened.  Add 3/4 cup fontina cheese and melt completely. Stir in broccoli/ couscous mixture and spinach and spread into greased casserole dish.   

If making ahead, fully cool and cover with plastic wrap, this will keep in the fridge for up to 1 day.   

When ready to cook, preheat oven to 375 and cover casserole with aluminum foil. Bake until heated all the way through, about 25-30 minutes from fresh, 1 hour from the fridge. Remove foil and sprinkle entire top with prepared breadcrumb mixture, top with remaining fontina cheese.  Turn oven up to 400, and bake until breadcrumbs are fully toasted and cheese has melted and is golden brown. Allow to cool slightly and serve hot.