Such an easy recipe and the italian couscous, a slightly chewy toasted semolina pasta can be bought from most supermarkets. Check out the bulk bins as sometimes it resides in those too.
- 1 head Broccoli, chopped into florets
- 2 large Carrots, cut in half and then sliced lengthways
- 2 tbsp Olive Oil
- 2 cloves Garlic, pressed
- 1/4 tsp Salt
- Few grinds Black Cracked Pepper
- 3 cups Water
- 1 cup Italian Couscous
- 70 g Pumpkin Seeds, roasted
- 1 tbsp Dijon Mustard
- 1 tsp Yellow or White Miso Paste
- 1 tsp Lemon Juice
- 2 tsp Olive Oil
- 1 tsp Maple Syrup
- 1 tbsp Water
Preheat your oven to 200°c.
Prepare broccoli and carrots, toss in olive oil, garlic, salt and pepper. Spread onto oven tray and roast for 15-20 minutes, stirring after 10 minutes, until browned and crispy on the edges. Cool.
In a large pot add 3 cups of water and bring to boil. Add Italian couscous and simmer for 10 minutes or until tender. Drain.
Heat on medium heat a small pan, add pumpkin seeds and toast, stirring occasionally until they turn golden and start popping.
Add all the dressing ingredients into a small bowl and whisk together.
Combine Italian Couscous and roasted vegetables in a large bowl. Drizzle with dressing and toss gently to coat. Serve with roasted pumpkin seeds on top.