Couscous with Roasted Broccoli and Lemon Tahini Dressing
Couscous with Roasted Broccoli and Lemon Tahini Dressing
Servings: 4 peple
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.
