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

Recipe: Yummy Roasted Broccoli Stalks with Spicy Couscous (vegan) Delicious, fresh and tasty.

Roasted Broccoli Stalks with Spicy Couscous (vegan). 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.

This recipe us partly inspired by a recipe on epicurious.com but with my own twist on it.

Don't toss those broccoli stems when you make roasted broccoli!

Roasted broccoli stalks are a surprising delicacy.

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)

1. You need of broccoli stalk.

2. It’s of olive oil.

3. It’s of ras-el-hanout spice blend (see the recipe I have attached to the cover photo).

4. You need of of sea salt.

5. It’s of uncooked couscous.

6. It’s of vegetable stock, made with 1 tsp Vegan Swiss bouillon.

7. You need of harissa, store bought or homemade (see the recipe attached to the cover photo).

8. It’s of chick peas/ garbanzo beans, drained.

You just need to know how to cook them.

They are completely edible once peeled and cooked, and the best part: they are very tasty.

Sometimes I think I prefer them to broccoli crowns - they become wonderfully buttery when roasted.

Peeling the stalks: We use a vegetable peeler to quickly and easily remove the tough outer layer of the stalks.

Roasted Broccoli Stalks with Spicy Couscous (vegan) 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..

Meanwhile, prepare the broccoli: cut the head into spears; then cut larger spears into half or quarters.

Toss the broccoli on the prepared sheet pan with the tablespoon of neutral oil and a generous pinch of kosher salt.

Taste a small spear of broccoli raw — it should taste nicely seasoned.

Add roasted broccoli to a grain bowl with quinoa or farro, and top with our Lemon Tahini Sauce or Cilantro Sauce.

This roasted broccoli recipe is… Vegetarian, vegan, plant-based, dairy-free, and gluten-free.