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
2 cups Israeli/Pearl Couscous
3 cups vegetable stock or chicken stock
Parmesan cheese (the real stuff tastes better)
salt and pepper to taste
- Preheat oven to 425 degrees F.
- 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.
- 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.
- 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.
- 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.
- Poach eggs, I prefer 3 minute eggs which is firm whites with completely runny yolks.
- 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.
- Plate, top with poached egg and parmesan cheese.
- 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.