How to Prepare Yummy Roasted Broccoli Stalks with Spicy Couscous (vegan)

Roasted Broccoli Stalks with Spicy Couscous (vegan). Great recipe for 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.

Sprinkle with sea salt flakes and scatter with hazelnuts. Spicy couscous is a dish that is Ideal with grilled and roasted meats or as a vegetarian alternative. A delicious and easy vegan veggie bowl that consists of spicy maple roasted sweet potato, spinach and couscous pilaf, tomato salsa and an avocado rose. You can cook Roasted Broccoli Stalks with Spicy Couscous (vegan) using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Roasted Broccoli Stalks with Spicy Couscous (vegan)

1. It's 1 of broccoli stalk.
2. It's 2 tsp of olive oil.
3. Prepare 1 tsp of ras-el-hanout spice blend (see the recipe I have attached to the cover photo).
4. It's 1 pinch of of sea salt.
5. It's 1/2 cup of uncooked couscous.
6. It's 3/4 cup of vegetable stock, made with 1 tsp Vegan Swiss bouillon.
7. You need 2 tbsp of harissa, store bought or homemade (see the recipe attached to the cover photo).
8. Prepare 1/2 can of chick peas/ garbanzo beans, drained.

This Sweet Potato and Couscous Veggie Bowl is my new favourite. In a large bowl, toss the broccoli and cauliflower florets with half the spinach sauce. In another large bowl toss the kale, with the hemp seeds, sunflower seeds and remaining sauce, set aside. Asian roasted broccoli is a simple way to spruce up your dinner side with just a few ingredients.

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..

After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it's too wet when it goes in the oven, it won't get brown and crisp. Don't be afraid of the salt. No one loves bland broccoli, so salt yours generously. Make a salad: My love for salads has me obsessed with how pretty and delicious this Simple Broccoli Stem Salad with Black Pepper Crumbs looks.

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