Spiced Roasted Broccoli on Zhoug Couscous
with Pepper, Greek Style Salad Cheese and Flaked Almonds
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.
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.
Ingredients
1
Bell Pepper
(May contain Celery)
200
Broccoli Florets
1
Roasted Spice and Herb Blend
120
Couscous
(Contains Cereals containing gluten May contain 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 Sesame, Nuts, Peanut)
50
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
240
Boiled Water for the Couscous
Nutritional information
Utensils
Instructions
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.
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.
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.
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).
a) Once the veg has roasted, stir the pepper through the zhoug couscous.
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!
