Couscous Broccoli
This recipe features two distinct parts: a flavorful broccoli couscous and a chickpea omelette enriched with rocket arugula. The couscous gains a delightful crunch from broken papadam, making each bite irresistibly tasty, especially when drizzled with pesto or Mexican ancho chili sauce.
Couscous Broccoli
Couscous Broccoli is a healthy twist on traditional couscous. Enjoy the unique texture of tender, grated broccoli mixed with the crunch of caraway and celery seeds. This dish not only delights the palate but also offers impressive nutritional benefits—broccoli is rich in vitamins K and C, as well as iron, potassium, calcium, selenium, magnesium, vitamins A, E, and various B vitamins. In Ayurveda, this recipe is considered beneficial for Pitta and Kapha doshas and can help alleviate ailments related to summer heat.
Ingredients
- For Broccoli Couscous:
- 1 medium head of broccoli, grated
- 1 tablespoon caraway seeds
- 1 teaspoon celery seeds
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- Broken papadam pieces for garnish
- For Omelette:
- 4 oz rocket arugula leaves
- 1 cup chickpea flour
- 1 1/2 cups water
- 1/2 cup coconut oil
- 1 teaspoon turmeric powder
- 1 teaspoon bicarbonate soda
- 1 flat tablespoon black Himalayan salt
Instructions
First, prepare the broccoli couscous:
In a saucepan over medium heat, add olive oil, caraway seeds, and celery seeds. Sauté for one minute, then add the grated broccoli.
Sauté for an additional 2 minutes, lower the heat, and let the broccoli simmer for about 3 minutes until half-cooked. Remove from heat and set aside.
Next, prepare the omelette:
In a bowl, mix the chickpea flour, water, coconut oil, turmeric powder, bicarbonate soda, and black Himalayan salt. Whisk until a smooth consistency forms.
Gently fold in the rocket arugula.
In a separate saucepan over medium heat, melt a little coconut oil and pour in the omelette mixture. Cook for about 1-2 minutes. When the edges turn slightly brown, lift an edge to check; if golden, flip to cook the other side. Once cooked, transfer the omelette to a plate.
Place a metal mold (at least 1-2 inches in height) on top of the omelette.
Fill the mold with the prepared broccoli couscous, pressing gently to avoid puncturing the omelette.
Remove the mold and garnish with additional broken papadam and rocket leaves.
Serve immediately with a drizzle of pesto or Mexican ancho chili sauce.
Nutrition
-
689.0 Calories
-
49.7g Carbohydrates
-
0.0mg Cholesterol
-
50.8g Fat
-
15.7g Fiber
-
17.0g Protein
-
33.3g Saturated fat
-
3064.0mg Sodium
-
9.5g Sugar
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0.0g Trans fat
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