Yield: 4 to 6 servings
Steam the broccoli until just tender. Drain, plunge into cold water to stop the cooking, and drain well.
Preheat the oven to 350 degrees F. In a mixing bowl, combine the couscous, broccoli, carrots, olives, garlic, mayonnaise, feta, and Cheddar. Mix well. Spoon into an ungreased 1-1/2-quart casserole dish. Top with a sprinkling of Parmesan and paprika. Bake, covered, for 20 minutes or until heated through. Serve hot.
In this issue: Summer Off the Beaten Path
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