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It’s National Vegetarian Week, so let’s celebrate with a delicious, simple and light recipe, perfect for the warmer weather. This is a light recipe, but it’s very fulfilling with the broccoli and the flavours. If you’re taking the challenge (I’m so very happy to support you!) maybe this recipe will be useful for you – enjoy!
Couscous with Roasted Broccoli and Lemon Tahini – Powerful Nutrients
This meal literally has all the macronutrients your body needs in one meal: carbohydrates, protein, and some fat too, so you will feel completely energised after eating this. Plus rich in fibres and vitamins. Nutritionally, couscous contains some calcium, magnesium, iron and zinc, as well as some of the B vitamins and vitamin E. Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. So now you can see just why this recipe is not only good, but good for you too.
How to Make Couscous with Roasted Broccoli and Lemon Tahini
Simply roast the broccoli with some olive oil and garlic, cook the couscous, make the dressing – and voilá, healthy and fulfilling meal in 40 minutes. Even cooks with not that much experience can show this meal off, because it also looks great. This meal is good for dinner. parties, salad bars and barbecues. And it’s easy to see why. With its colorful array your guests will be impressed by both the look of it and the taste.
Tips
- Let the broccoli get charred edges, it gives a little crispiness to the meal
- You can add more or no chilli at all. That part is completely up to you
- Use almonds instead of hazelnuts
- Some coriander would go nicely too
- Giant couscous or traditional couscous are both good in this recipe
- In summer, you can also serve slices of watermelon on the side – yumm!
Couscous with Roasted Broccoli and Lemon Tahini Dressing
Equipment
- Blender
Ingredients
- 1 large broccoli, roasted cut into bite sized florets, stalk sliced
- 100 g giant couscous cooked (can be wholewheat too)
- 1 fresh chilli pepper thinly sliced
- 2 handfuls fresh mint leaves roughly chopped
- 2 handfuls fresh parsley roughly chopped
- 2 cloves garlic grated
- 3 tbsp olive oil
- 80 g whole hazelnuts toasted
- half pomegranate, seeds only about 50g
- salt and pepper to taste
For the lemon tahini dressing
- 60 g tahini
- 60 ml freshly squeezed lemon juice
- 2 cloves garlic minced or grated
- 1 tbsp yogurt vegan or dairy
- 2 tbsp vegetarian hard cheese like Pecorino grated (or choose vegan option)
- 60 ml water
- salt to taste
Instructions
- Preheat oven to 180 Celsius. Toss the broccoli pieces with olive oil and garlic. Spread them evenly on a baking tray and roast them for about 20 minutes, bit more if you like it more tender.In the meantime, cook the couscous, I normally add a stock cube to the cooking water or just salt. When it's al dente, drain and set aside.Toast the hazelnuts - I just use a frying pan for this. Chop up your herbs. Set these aside.Make the tahini sauce: mix the ingredients and blend them with a handheld blender or if the garlic is grates, simple use a whisk.Finally, mix the couscous, the broccoli, the herbs and the toasted hazelnuts - don't forget to add the chilli, the pomegranate and salt and pepper to taste.Serve it in individual bowls and drizzle with the dressing.
If you liked this vegetarian recipe from me, maybe you’d like these too:
Homemade Waffles Recipe (Low-Sugar)
Couscous Stuffed Peppers With Pumpkin and Feta Recipe
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