Broccoli and potatoes are commonly used in an Italian dish with “pizzocheri” pasta. Pizzocheri is a special pasta made of buckwheat flour. It’s pretty hard to find pizzocheri so today’s dish, while still using broccoli and potatoes, is moving geographically from Italy to the Middle East.
Instead of pizzocheri, I am using Israeli pearl couscous.
Roasting baby potatoes and tiny florets of broccoli with tangy wedges of lime adds a new dimension of flavor.
This is all added to a spicy skillet roasted blend of onions, fresh garlic cloves, pine nuts, crushed red chili and couscous.
Roasted Broccoli and Baby Potatoes
6.3 ounces (179 grams) broccoli florets
6.3 ounces (179 grams) baby potatoes, sliced in half (or larger potatoes cut into cubes)
1 lime cut into wedges
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
Preheat the oven to 450°F.
Combine all the ingredients in a bowl.
Add to a foil lined baking sheet.
Bake 20-25 minutes. If you are making a larger quantity than above or using bigger potatoes, then roast the broccoli and potatoes separately as potatoes take longer to cook.
1 tablespoon olive oil
3-5 garlic cloves, cut in quarters
1/2 onion, sliced into half rings
2 tablespoons pine nuts
1/8 teaspoon crushed red chili flakes (add more depending on your spicy preference)
1/4 teaspoon salt (to taste)
1 cup couscous
1.5 cups water
Heat the olive oil in a large skillet. When heated, add the onions, garlic and pine nuts.
Cook for about 5 minutes (until the ingredients are lightly browned).
While the mixture is cooking, heat a litter more than 1.5 cups of water to boiling.
Add the couscous to the onion mixture.
Stir and then add the 1.5 cups boiling water.
Cook covered for about 8-10 minutes. Make sure the water evaporates.
Putting it all together
Add the roasted vegetables to the couscous and mix well.