Skip to main content

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

Recipe Development TeamPublished on December 06, 2022

Get 50% off 1st box + free snacks for life!

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:

Cereals containing gluten

•Celery

•Milk

•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: Celery)

200

Broccoli Florets

1

Roasted Spice and Herb Blend

120

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

10

Vegetable Stock Paste

(Contains: Celery)

50

Zhoug Style Paste

75

Greek Style Natural Yoghurt

(Contains: Milk)

15

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

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

Cooking Instructions and Tips

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!

Meal right image

Explore Similar Recipes

Broccoli Recipes

Couscous Recipes

Meal left image

Meal right image

Explore Our Meal Kits

Meal Boxes for 1 Person

Vegetarian Meal Delivery

Calorie Smart Meal Delivery

Family Food Boxes

Meal left image

More delicious recipes with similar ingredients

Glazed Chicken on Sun-Dried Tomato Couscous

with Charred Courgettes, Mint and Yoghurt

Baked Harissa Salmon

with Roasted Veg Stew and Couscous

Indonesian Style Chicken Breast and Veg Curry

with Rice and Coconut, Chilli and Lime Sambal

Coconut and Chicken Breast Lentil Soup

with Baby Spinach and Buttery Naans

Pork Steak

with Creamy Mash and Peppercorn Sauce

Zahtar Chicken

With Charred Pepper and Courgette Bulgur

Spiced Roasted Cauliflower Pilaf

with Peas and Flaked Almonds

Black Bean, Chicken Breast and Sweet Potato Harissa Stew

with Spinach, Flaked Almonds and Yoghurt

Pan-Fried Sea Bream and Creamy Serrano Gratin

with Green Beans and Flaked Almonds

Sweet and Sticky Chicken Breast on Rice

with Bell Pepper and Onion

Smoky Asado Inspired Pulled Beef Sando

with Spiced Fries, Roasted Pepper & Corn Salsa and Pickled Onion

Creamy Cajun Chicken Breast and Spinach & Ricotta Ravioli

Sweet & Spicy Indo-Chinese Chicken Breast Stir-Fry

with Coriander Rice and Peanuts

Chermoula Pork Koftas and Lemon Fries

with Roasted Garlic Yoghurt and Pea Shoot Salad

King Prawn Rice Bowl

with Pepper and Spring Onion

Beef Chow Mein

Mulligatawny Style Soup and Spiced Broccoli

with Creme Fraiche and Naan

Salmon and Herby Maldon Smashed Potatoes

with Roasted Tenderstem® Broccoli and Tomato Butter Sauce

Speedy Beany Chorizo Stew

with Rice, Cheese and Soured Cream

Bacon, Blue Cheese and Broccoli Risotto

with Hazelnuts and Balsamic Glaze

Highest-rated dinner recipes

Surf and Turf: Fillet Steak and King Prawns

with Asparagus, Wedges and Lemon Garlic Butter

King Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Seared Duck Breast in Balsamic Gastrique Sauce

with Rosemary Roast Potatoes and Garlic Cavolo Nero

Prawn and Serrano Linguine

Coconut Dal with Roasted Butternut Squash,

Onion Textures and Warm Flatbreads

Tempting Tiger Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Penne Beef Ragu Alforno

with Cucumber and Tomato Salad

BBQ Pulled Chicken Loaded Cheesy Fries

with Fresh Avocado, Coriander and Chilli Salsa

Roasted Duck Breast and Redcurrant Jus

with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots

Creamy Fish Curry

with Sweet Potato and Cheat's Chapatis

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

Ultimate Creamy Coronation Chicken

with Garlic Butter Rice and Green Beans

Venison Steak and Creamy Mustard Sauce

with Rosemary Potatoes, Tenderstem® Broccoli and Roasted Pear Salad

Chilli ‘n’ Cheese Topped Smoky Sausage

with Bacon Jam, Fries & Slaw

Presto Bacon Pesto Pasta

with Peas, Tenderstem® and Italian Style Cheese

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Rocket and Cheese

Rosemary Scented Lamb Loin

with Blue Cheese, Leek and Potato Gratin

Creamy Linguine

with Prawns and Serrano Ham

Cajun Spiced Bass

with Sweet Potato & Cavolo Mash with a Chive Dressing

This week's must-try HelloFresh recipes

Hearty Lentil and Mushroom Cottage Pie

with Cheesy Mash Top and Peas

Halloumi and Roasted Pepper Rigatoni

with Roasted Garlic Tomato Sauce and Baby Spinach

Falafel and Houmous Bulgur Bowl

with Bell Pepper, Pickled Onion and Hot Sauce Drizzle

Spiced Tofu, Sweet Potato and Avocado Salad

with Lime, Garlic Soured Cream Dressing and Rocket

Easy Lamb and Pea Pasanda Style Curry

with Buttery Bulgur, Bell Pepper, Yoghurt and Mango Chutney

Veggie Peanut Noodle Stir-Fry

with Green Beans and Tenderstem® Broccoli

Quick Thai Green Style Veggie Curry

with Zesty Jasmine Rice

Speedy Chipotle Bean Chilli

with Rice and Soured Cream

Pan-Fried Teriyaki Basa

with Jasmine Rice, Roasted Broccoli and Young Pea Pods

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze

Curried Roasted Veg and Sausage Traybake

with Potatoes, Mango Chutney and Mayo

Teriyaki Chicken Udon Traybake

with Bell Pepper, Young Pea Pods and Carrot

Cheesy Beef Mince Ragu

with Mushrooms and Rice

Sweet and Sticky Korean Style Chicken Stir-Fry

with Pepper, Mushrooms and Jasmine Rice

Truffled Bacon, Mushroom and Pea Spaghetti

with Italian Style Cheese

Speedy Sausage Linguine

with Pesto, Mushrooms and Spinach

Middle Eastern Inspired Cheesy Harissa Naanizza

with Greek Style Salad Cheese and Apple & Baby Gem

Easy Peasy Pork and Mushroom Stir-Fry

with Pak Choi and Zesty Rice

One Pan Hoisin Beef and Pork Udon

with Tenderstem® Broccoli and Carrot

Oven-Baked Chorizo and Sweetcorn Risotto

with Rocket Salad and Balsamic Drizzle