5-ingredient charred broccoli couscous with lemony yogurt

5-ingredient charred broccoli couscous with lemony yogurt

Based on 67 ratings
In app
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
½ head
broccoli
120 g
couscous
1
lemon (zest and juice, divided)
100 g
full-fat Greek yogurt
50 g
hazelnuts
235 ml
water
olive oil
salt
pepper

Cook this in our app!

Sign up for a free month of exclusive app features!

Cooking mode with timersIngredient-based searchOver 10k personalised recipes
Start your free month!
No credit card needed.Stops automatically after one month.
Kitchen Stories Plus
Limited offer!

Utensils

frying pan, fine grater, citrus press, rubber spatula, cutting board, knife, small bowl, pot, cooking spoon, heatproof bowl

Nutrition per serving

Cal401
Fat22 g
Protein15 g
Carb33 g
  • Step 1/4

    Zest and juice the lemon. Slice the head of broccoli lengthwise, keeping the florets attached to the stem as much as possible. Toast the hazelnuts in a frying pan (preferably cast iron) until fragrant, approx. 3 min. Roughly chop and set aside. In a small bowl, add half the lemon juice to the yogurt and season with salt and pepper. Mix well and set aside.
    • 1 lemon
    • ½ head broccoli
    • 50 g hazelnuts
    • 100 g full-fat Greek yogurt
    • salt
    • pepper
    • frying pan
    • fine grater
    • citrus press
    • rubber spatula
    • cutting board
    • knife
    • small bowl

    Zest and juice the lemon. Slice the head of broccoli lengthwise, keeping the florets attached to the stem as much as possible. Toast the hazelnuts in a frying pan (preferably cast iron) until fragrant, approx. 3 min. Roughly chop and set aside. In a small bowl, add half the lemon juice to the yogurt and season with salt and pepper. Mix well and set aside.

  • Step 2/4

    In a pot, bring water to a boil. Add couscous to a large heatproof bowl and season with salt. Pour boiling water over the couscous, cover and let steam for approx. 10 - 15 mins, stirring halfway through. Fluff and add half of the lemon zest, half the olive oil, half of the roasted hazelnuts, and season with salt and pepper to taste. Mix gently and set aside.
    • 235 ml water
    • 120 g couscous
    • salt
    • olive oil
    • pepper
    • pot
    • cooking spoon
    • heatproof bowl

    In a pot, bring water to a boil. Add couscous to a large heatproof bowl and season with salt. Pour boiling water over the couscous, cover and let steam for approx. 10 - 15 mins, stirring halfway through. Fluff and add half of the lemon zest, half the olive oil, half of the roasted hazelnuts, and season with salt and pepper to taste. Mix gently and set aside.

  • Step 3/4

    Heat the same frying pan used to toast the hazelnuts over medium-high heat, add olive oil, and lay in the sliced broccoli cut-side down. Cook on each side for about 1 - 2 min. or until browned.
    • olive oil

    Heat the same frying pan used to toast the hazelnuts over medium-high heat, add olive oil, and lay in the sliced broccoli cut-side down. Cook on each side for about 1 - 2 min. or until browned.

  • Step 4/4

    In a small bowl toss charred broccoli with remaining lemon juice, zest, and salt. Smear a spoonful of yogurt onto a serving plate, top with couscous and charred broccoli, and sprinkle with remaining toasted hazelnuts. Enjoy!
    • salt
    • small bowl

    In a small bowl toss charred broccoli with remaining lemon juice, zest, and salt. Smear a spoonful of yogurt onto a serving plate, top with couscous and charred broccoli, and sprinkle with remaining toasted hazelnuts. Enjoy!

  • Enjoy your meal!

    5-ingredient charred broccoli couscous with lemony yogurt

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!