Moroccan Couscous with Cauliflower and Broccoli

Charmaine Lu -
  • 350g couscous
  • 500ml veg stock
  • 1 broccoli, cut into 4 thick slices
  • 1 cauliflower, cut into 4 thick slices
  • 1 tbsp olive oil
  • 2 crushed garlic cloves
  • 1 lemon, juiced and cut into wedges
  • Hummus, cherry tomatoes and spring onions, to serve
  • Preheat the oven to 220C. Pour the couscous into a bowl and pour over the stock. Season well and set aside for 5 mins, then fluff with a fork and spread over a baking tray. Top with the cauliflower and broccoli, drizzle with half the oil and bake for 15 mins.
  • Combine the hummus, garlic and lemon juice with 2 tbsp water. Brush the cauliflower and broccoli slices generously with the mixture, drizzle with more oil and seasoning, and bake for another 10 mins. Scatter with tomatoes and spring onions, and serve with lemon slices.
15 mins
4 serving