|1||lemon (zest and juice, divided)|
|100 g||full-fat Greek yogurt|
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.
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.
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.