Roasted Broccoli and Carrot Italian Couscous
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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.

Servings: 4 people
  • 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
  1. Preheat your oven to 200°c.

  2. 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.

  3. 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.

  4. Heat on medium heat a small pan, add pumpkin seeds and toast, stirring occasionally until they turn golden and start popping.

  5. Add all the dressing ingredients into a small bowl and whisk together.

  6. 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.