Global Veg » A Culinary Journal

Couscous with Roasted Broccoli and Baby Potatoes

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.

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Instead of pizzocheri, I am using Israeli pearl couscous.

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Roasting baby potatoes and tiny florets of broccoli  with tangy wedges of lime adds a new dimension of flavor.

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This is all added to a spicy skillet roasted blend of onions, fresh garlic cloves, pine nuts, crushed red chili and couscous.

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Roasted Broccoli and Baby Potatoes

Ingredients

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

Method

Preheat the oven to 450°F.

Combine all the ingredients in a bowl.

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Add to a foil lined baking sheet.

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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.

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Spicy Couscous

Ingredients

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

Method

Heat the olive oil in a large skillet. When heated, add the onions, garlic and pine nuts.

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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.

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Putting it all together

Add the roasted vegetables to the couscous and mix well.

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Serve!

 

 

 

 

 

 

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