Recipe: Delicious Roasted Broccoli Stalks with Spicy Couscous (vegan)

Roasted Broccoli Stalks with Spicy Couscous (vegan). Roasted broccoli stems are easy to make, and they are creamy and delicious. Roasted broccoli stalks are a surprising delicacy. You just need to know how to cook them.

Vegan Moroccan Couscous, Israeli Couscous With Spinach And Mushrooms, Vegan Couscous Spicy Vegan Chickpea Moroccan CouscousTwo Purple Figs. Roasted Ratatouille With Cauliflower Couscous (Paleo, Vegan)Gourmande in the Kitchen. Thanksgiving is almost here and I'm ready to show you some of my favorite recipes to Celebrate a Vegan Thanksgiving. You can have Roasted Broccoli Stalks with Spicy Couscous (vegan) using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Roasted Broccoli Stalks with Spicy Couscous (vegan)

1. You need 1 of broccoli stalk.
2. Prepare 2 tsp of olive oil.
3. It's 1 tsp of ras-el-hanout spice blend (see the recipe I have attached to the cover photo).
4. You need 1 pinch of of sea salt.
5. You need 1/2 cup of uncooked couscous.
6. You need 3/4 cup of vegetable stock, made with 1 tsp Vegan Swiss bouillon.
7. Prepare 2 tbsp of harissa, store bought or homemade (see the recipe attached to the cover photo).
8. You need 1/2 can of chick peas/ garbanzo beans, drained.

Today's vegan recipe is for a delicious. Roasted Broccoli just may be the best broccoli you've ever tasted. This Spicy Roasted Broccoli is tossed with some Sriracha sauce and is sure to be appealing to spicy food lovers. Line a baking sheet with parchment paper.

Roasted Broccoli Stalks with Spicy Couscous (vegan) step by step

1. Cut the broccoli stalk into two pieces, the stalk and the head (from which the florets have been removed).
2. Peel all the outside, woody layer from the stalk, and about half an inch off the bottom of the stalk, leaving the juicy heart..
3. Wash and shake dry the head..
4. Pour 1 tsp of olive oil on the stalks, sprinkle on spice mix, then get them all over with your hands..
5. Place the stalks on a baking sheet, drizzle with the other tsp of oil and sprinkle with the salt..
6. Roast at 210C for 20 minutes, turning over halfway to prevent the spices burning..
7. 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..
8. Take broccoli stalks out of the oven. The head part if the stalk will have a little crunch, but the stalk should be softened..
9. 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..
10. Spoon the couscous on a plate, serving the broccoli stalks alongside..

An easy, gluten-free recipe for Roasted Broccoli with Ginger. Olive oil, fresh ginger, and a quick stint in a hot oven turn broccoli irresistible! Serve with a side of Israeli couscous with dried cranberries and toasted almonds. For dessert, top some vanilla ice cream with sliced bananas, and drizzle with tahini. This roasted broccoli recipe is perfect for any meal or even as a snack!