Roasted Broccoli with Israeli Couscous and Tahini Sauce

Long name, super yummy for those meatless days. My husband isn’t a huge fan of going entirely meat free; however, he adores this and it reheats well the next day. The recipe as I have below feeds at least 4 or two healthy sized dinners with two good sized lunches. Couscous that are the very small grains is not a substitute for this recipe.



2 crowns of broccoli
2 red onions
3 T tahini
3 T water
1 lemon juiced and zested
4 eggs
2 cups Israeli/Pearl Couscous
3 cups vegetable stock or chicken stock
Parmesan cheese (the real stuff tastes better)
olive oil
salt and pepper to taste

  1. Preheat oven to 425 degrees F.
  2. Trim florets from broccoli and slice red onions into half moon slices. If slicing on a mandolin use the 3 mm width. If you have a larger dog breed, the stalks are great for dogs if they’ll eat it. Dog are kinda like humans, some like them and some don’t.
  3. Place on baking sheet top with olive oil and mix. Salt and pepper to taste. Bake until roasted. Approximately 20 minutes, stir half-way through.
  4. While vegetable mixture is cooking cook couscous in stock according to package instructions. Couscous will double in size. Must use Pearl couscous, regular couscous is not a good substitute.
  5. To make tahini sauce: mix tahini and water into a smooth butter. Use more water if required. Should coat the back of a spoon like a thick gravy. Emulsify approximately 1/4 c. olive oil with thinned tahini paste creating a sauce. Add lemon juice and mix. If more lemon flavor is desired add lemon zest. Set aside.
  6. Poach eggs, I prefer 3 minute eggs which is firm whites with completely runny yolks.
  7. After couscous is cooked fully remove any remaining liquid (there should be very little none), mix tahini sauce into couscous. Mix in vegetables after done roasting.
  8. Plate, top with poached egg and parmesan cheese.
  9. Add additional salt and pepper to taste

We eat this once or twice a month. Its a recipe we originally tried when we used Blue Apron but I’ve changed it over the years and have ended up with a more simplified recipe with more sauce and more lemon.

You can also add pepper flakes for added spice. roasted peppers, carrots. Winter squashes should also work well as a substitute. We just love roasted broccoli. Anything that’s roastable and not a potato would work well with this recipe.

This is a vegetarian option but can easily turn it vegan by omitting the cheese and egg. I very rarely poach another egg when I reheat this for lunch.

The poached egg is best when the yolk is still quite runny. It mixes with the tahini and creates a thicker, richer gravy that the florets especially grab ahold.

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