Couscous Broccoli
There are two parts to this Broccoli Couscous and Chickpea arugula rocket salad omelet recipe. With some broken papadam over the couscous that gives it crunchy yumminess. With your chrunchy first bite, you will go mmmm, especially with a drizzle of Pesto or Mexican chili sauce.
Couscous Broccoli
Couscous broccoli is a healthy take on the traditional couscous that tastes absolutely amazing. With the perfect texture from the softness of the broccoli and the crunch of the caraway and celery seeds, you are going to love every bite! Nutrition Benefits: Broccoli is packed with vitamins and minerals, some of them meeting or exceeding the daily recommended value. It's notably high in vitamin K, with 1 serving providing slightly more than 100% of the daily recommended value. It's also rich in vitamin C, which is important in fighting bacteria and infection and, in general, improving your immunity as a whole. It also has notable amounts of iron, potassium, calcium, selenium, magnesium, vitamins A and E, and different kinds of B vitamins. In Ayurveda, it is good for Pitta and Kapha. It is useful in treating illnesses related to the summer heat.
Ingredients
- For Broccoli Couscous:
- 1 head of Broccoli medium-sized, grated
- 1 tbsp caraway seeds
- 1 tsp celery seeds
- 2 tbsp olive oil
- 1 tsp sea salt
- For Omelette
- 4 oz rocket arugula leaves
- 1 cup chickpea flour
- 1 1/2 cup of water
- 1/2 cup coconut oil
- 1 tsp turmeric powder
- 1 tsp bicarbonate soda
- 1 flat tbsp black Himalayan salt
Instructions
First, we make the couscous. In a saucepan over medium heat, add olive oil, caraway, celery seeds, and sauté for a minute, then add the grated broccoli.
Sauté for 2 more minutes and lower the heat. Let the broccoli simmer until half-cooked (about 3 more minutes), remove heat, and set aside.
Then, we'll make the Omelette. Mix all ingredients in a bowl except the rocket arugula, and whisk until it has a smooth consistency.
Mix in the rocket arugula and gently fold it into the batter.
In a saucepan over medium heat, add coconut oil.
Pour the Omelette mix and cook for about 1-2 0minutes. When the edges turn slightly brown, you can lift the edge and check the color. If it's golden brown, flip it over to cook the other side. Once cooked, place on a plate.
Use a metal mold of any shape with at least 1-2 inches of height and place it on top of the omelet.
Fill it up with the broccoli couscous and press it in, being careful not to puncture the Omelette.
Remove the metal mold and garnish the broccoli with papadam and rocket salads.
It goes well with pesto or Mexican ancho chili sauce.
Nutrition
-
689 Calories
-
49.7g Carbohydrates
-
50.8g Fat
-
15.7g Fiber
-
17g Protein
-
33.3g Saturated fat
-
3064mg Sodium
-
9.5g Sugar
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