Roasted Broccoli Stalks with Spicy Couscous (vegan)

• 1 broccoli stalk
• 2 tsp olive oil
• 1 tsp ras-el-hanout spice blend (see the recipe I have attached to the cover photo)
• 1 pinch of sea salt
• 1/2 cup uncooked couscous
• 3/4 cup vegetable stock, made with 1 tsp Vegan Swiss bouillon
• 2 tbsp harissa, store bought or homemade (see the recipe attached to the cover photo)
• 1/2 can chick peas/ garbanzo beans, drained

1. Cut the broccoli stalk into two pieces, the stalk and the head (from which the florets have been removed)
2. Peel all the outside, woody layer from the stalk, and about half an inch off the bottom of the stalk, leaving the juicy heart.
3. Wash and shake dry the head.
4. Pour 1 tsp of olive oil on the stalks, sprinkle on spice mix, then get them all over with your hands.
5. Place the stalks on a baking sheet, drizzle with the other tsp of oil and sprinkle with the salt.
6. Roast at 210C for 20 minutes, turning over halfway to prevent the spices burning.
7. Meanwhile, put the couscous in a bowl, pour on the hot stock, throw in the garbanzos/chickpeas and cover with plastic wrap and leave for 10 minutes.
8. Take broccoli stalks out of the oven.
9. The head part if the stalk will have a little crunch, but the stalk should be softened.
10. Uncover the couscous and stir in the harissa.
11. Two tablespoons of any kind of harissa is pretty spicy, do you might want to add a tablespoon then taste it before adding the other one, or not, depending on your taste.
12. Spoon the couscous on a plate, serving the broccoli stalks alongside.

broccoli stalk, olive oil, salt, couscous, vegetable stock, chick peas

Taken from cookpad.com/us/recipes/354152-roasted-broccoli-stalks-with-spicy-couscous-vegan (may not work)