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Middle Eastern Recipes

Spiced Roasted Broccoli on Zhoug Couscous

Spiced Roasted Broccoli on Zhoug Couscous

Spiced Roasted Broccoli on Zhoug Couscous

with Pepper, Greek Style Salad Cheese and Flaked Almonds

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Looking for a quick and tasty midweek dinner option? Try cooking up our Spiced Roasted Cauliflower on Zhoug Couscous in just 20 minutes for a delicious and speedy meal.

Tags:

Veggie

•Spicy

•Rapid

Allergens:

Gluten

•Celery

•Milk

•Tree nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Sellerie)

200

Broccoli Florets

1

Roasted Spice and Herb Blend

120

Couscous

(Contains: Gluten May contain traces of: Soja)

10

Vegetable Stock Paste

(Contains: Celery)

50

Zhoug Style Paste

75

Greek Style Natural Yoghurt

(Contains: Milk)

15

Toasted Flaked Almonds

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

50

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

240

Boiled Water for the Couscous

Nutritional information

Energy (kcal)555 kcal

Energy (kJ)2322 kJ

Fat27 g

of which saturates8.2 g

Carbohydrate53.9 g

of which sugars9.5 g

Protein20.9 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Baking Tray

•Bowl

•Cling Film

Instructions

Get Prepped

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Boil a full kettle.

c) Halve the pepper and discard the core and seeds. Slice into thin strips.

d) Halve any large broccoli florets.

Roast the Veg

2

a) Pop the pepper onto one half of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

b) Add the broccoli florets to the other half of the tray. Drizzle with oil and season with salt and pepper. Sprinkle over the roasted spice and herb blend, then toss to coat.

c) Spread the veg out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

Couscous Time

3

a) Meanwhile, put the couscous in a medium bowl.

b) Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

c) Leave to the side for 10 mins or until ready to serve.

Bring on the Zhoug

4

a) Once the couscous is ready, fluff up the grains with a fork.

b) Stir through the zhoug (use less if you'd prefer things milder).

Add the Pepper

5

a) Once the veg has roasted, stir the pepper through the zhoug couscous.

Finish and Serve

6

a) Share your zhoug and pepper couscous between your bowls.

b) Top with the roasted broccoli and drizzle over the yoghurt.

c) Finish with a scattering of toasted almonds and crumble over the Greek style salad cheese to finish.

Enjoy!

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