Harissa baked broccoli with zhoug dressing and couscous

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Harissa baked Broccoli with zhoug dressing and couscous

Enjoy our Broccoli florets in this Middle Eastern inspired recipe with zhoug and couscous and pomegranate. Zhoug is a spicy green chilli and coriander sauce, originating in Yemen. This recipe is ideal for those who to kick start their year with some healthy and nourishing recipes.

Ingredients

450 grams Green Isle Frozen Broccoli

2 tablespoons harissa paste

1 tablespoon olive oil

Salt and freshly ground black pepper

200 grams couscous

Zest and juice of 1 lemon

50 grams pomegranate seeds

For the zhoug:

75 grams coriander, leaves and stalks, roughly chopped, plus extra leaves to garnish

25 grams flat leaf parsley, roughly chopped

1 clove garlic, roughly chopped

1 small green chilli, deseeded and roughly chopped

½ teaspoon sugar

1 teaspoon ground cumin

Juice of ½ lemon

75 ml olive oil

Method:  

  1. Preheat the oven to 200 C / 180 C fan.
  2. Place the broccoli into a pan of boiling, salted water and cook for 4 minutes then drain and allow to steam for about 5 minutes.
  3. Mix the harissa paste and olive oil together in a large bowl, along with a good pinch of salt and pepper and add the broccoli. Toss to combine then lay the broccoli out onto a baking tray and place into the oven for 20 minutes until golden and slightly charred around the edges.
  4. Whilst the broccoli cooks, place the couscous into a large bowl, add a pinch of salt and then pour over enough boiling water to just cover the grains. Cover the whole bowl with cling film and set aside for 10 minutes.
  5. For the zhoug blitz everything together until you have a thick sauce.
  6. When the couscous is ready, fluff the grains up with a fork and then stir through the lemon juice and zest and a glug of olive oil. Set aside until the broccoli is cooked.
  7. When the broccoli is ready, add to the couscous and mix everything together. Divide onto plates and sprinkle over the pomegranate seeds and some coriander leaves. Finally, finish with a drizzle of the zhoug.

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