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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.
Roasted Broccoli Stalks with Spicy Couscous (vegan) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Roasted Broccoli Stalks with Spicy Couscous (vegan) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted broccoli stalks with spicy couscous (vegan) using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Broccoli Stalks with Spicy Couscous (vegan):
- Take 1 broccoli stalk
- Get 2 tsp olive oil
- Take 1 tsp ras-el-hanout spice blend (see the recipe I have attached to the cover photo)
- Prepare 1 pinch of sea salt
- Get 1/2 cup uncooked couscous
- Prepare 3/4 cup vegetable stock, made with 1 tsp Vegan Swiss bouillon
- Get 2 tbsp harissa, store bought or homemade (see the recipe attached to the cover photo)
- Make ready 1/2 can 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.
Instructions to make Roasted Broccoli Stalks with Spicy Couscous (vegan):
- 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.
- Wash and shake dry the head.
- Pour 1 tsp of olive oil on the stalks, sprinkle on spice mix, then get them all over with your hands.
- Place the stalks on a baking sheet, drizzle with the other tsp of oil and sprinkle with the salt.
- Roast at 210C for 20 minutes, turning over halfway to prevent the spices burning.
- 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.
- Take broccoli stalks out of the oven. The head part if the stalk will have a little crunch, but the stalk should be softened.
- 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.
- Spoon the couscous on a plate, serving the broccoli stalks alongside.
Brush the broccoli steaks (stalk and florets) evenly and generously with the garlic, chilli and oil mix using a pastry brush. Sprinkle with sea salt flakes and scatter with hazelnuts. Roasted broccoli is also delicious with garlic and onion powder, but don't add fresh garlic and garlic powder. Some recipes add some cheese on top before or after roasting the broccoli. I prefer to keep things simple, but it's up to you.
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