Roasted Broccoli Stalks with Spicy Couscous (vegan).
You can have Roasted Broccoli Stalks with Spicy Couscous (vegan) using 8 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Roasted Broccoli Stalks with Spicy Couscous (vegan)
- It's 1 of broccoli stalk.
- You need 2 tsp of olive oil.
- It's 1 tsp of ras-el-hanout spice blend (see the recipe I have attached to the cover photo).
- Prepare 1 pinch of of sea salt.
- It's 1/2 cup of uncooked couscous.
- Prepare 3/4 cup of vegetable stock, made with 1 tsp Vegan Swiss bouillon.
- It's 2 tbsp of harissa, store bought or homemade (see the recipe attached to the cover photo).
- It's 1/2 can of chick peas/ garbanzo beans, drained.
Roasted Broccoli Stalks with Spicy Couscous (vegan) instructions
- Cut the broccoli stalk into two pieces, the stalk and the head (from which the florets have been removed).
- Peel all the outside, woody layer from the stalk, and about half an inch off the bottom of the stalk, leaving the juicy heart..
- Wash and shake dry the head..
- Pour 1 tsp of olive oil on the stalks, sprinkle on spice mix, then get them all over with your hands..
- Place the stalks on a baking sheet, drizzle with the other tsp of oil and sprinkle with the salt..
- Roast at 210C for 20 minutes, turning over halfway to prevent the spices burning..
- Meanwhile, put the couscous in a bowl, pour on the hot stock, throw in the garbanzos/chickpeas and cover with plastic wrap and leave for 10 minutes..
- Take broccoli stalks out of the oven. The head part if the stalk will have a little crunch, but the stalk should be softened..
- Uncover the couscous and stir in the harissa. Two tablespoons of any kind of harissa is pretty spicy, do you might want to add a tablespoon then taste it before adding the other one, or not, depending on your taste..
- Spoon the couscous on a plate, serving the broccoli stalks alongside..
