Roasted Broccoli Stalks with Spicy Couscous (vegan)
I try never to throw good food away, and I know that the stalks are the best part of the broccoli. This recipe us partly inspired by a recipe on epicurious.com but with my own twist on it.
Roasted Broccoli Stalks with Spicy Couscous (vegan)
I try never to throw good food away, and I know that the stalks are the best part of the broccoli. This recipe us partly inspired by a recipe on epicurious.com but with my own twist on it.
Cooking Instructions
- 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.
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