Roasted Purple Sprouting Broccoli with Flavorful Couscous
A vibrant dish that combines roasted purple sprouting broccoli with fluffy couscous, perfect for a healthy weeknight meal.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Main Ingredients
- 300 grams Purple Sprouting Broccoli Fresh, firm stems and vibrant florets.
- 200 grams Couscous Use whole wheat couscous for added nutrition.
- 2 tablespoons Olive Oil Extra virgin for roasting and flavor.
- 3 cloves Garlic Minced, for aromatic depth.
- 250 ml Vegetable Broth Low-sodium preferred for cooking couscous.
- 0.5 whole Lemon Juice Freshly squeezed to brighten the dish.
- to taste Salt For seasoning.
- to taste Black Pepper Freshly cracked for seasoning.
- handful Fresh Herbs Chopped parsley or mint for garnish.
Instructions
- Preheat your oven to 200°C (400°F).
- Rinse the purple sprouting broccoli under cold water, trim the ends, and cut into manageable pieces.
- In a large mixing bowl, combine the broccoli with olive oil, minced garlic, salt, and pepper. Toss to coat.
- Spread the broccoli on a baking sheet lined with parchment paper in a single layer.
- Roast the broccoli for 20-25 minutes until tender and crisp, stirring halfway through.
- In a medium saucepan, bring vegetable broth to a boil. Remove from heat and add couscous.
- Cover and let the couscous sit for 5 minutes to absorb the broth.
- Fluff the couscous with a fork, then add lemon juice and a drizzle of olive oil.
- Combine the roasted broccoli with the couscous in a large serving bowl, adding fresh herbs.
- Serve warm or at room temperature, adjusting seasoning as desired.
Notes
This dish can be served as a main course or a side. Store leftovers in an airtight container for up to three days.