Roasted Broccoli Stalks with Spicy Couscous (vegan)

Name: How to cook Roasted Broccoli Stalks with Spicy Couscous (vegan) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Celeste

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.

Ingredient

Food ration :

1 serving

Cooking time :

20 mins

ras-el-hanout spice blend (see the recipe I have attached to the cover photo)

1 pinch

vegetable stock, made with 1 tsp Vegan Swiss bouillon

2 tbsp

harissa, store bought or homemade (see the recipe attached to the cover photo)

1/2 can

chick peas/ garbanzo beans, drained

Cooking instructions

* Step 1

Cut the broccoli stalk into two pieces, the stalk and the head (from which the florets have been removed)

* Step 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.

* Step 3

Wash and shake dry the head.

* Step 4

Pour 1 tsp of olive oil on the stalks, sprinkle on spice mix, then get them all over with your hands.

* Step 5

Place the stalks on a baking sheet, drizzle with the other tsp of oil and sprinkle with the salt.

* Step 6

Roast at 210C for 20 minutes, turning over halfway to prevent the spices burning.

* Step 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.

* Step 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.

* Step 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.