Roasted Broccoli Orange Cashew Couscous

Make it

Yield: 2 main-course servings

Estimated timing: Estimated 15 minutes preparation and 25 minutes cooking, with couscous soaking during roasting; 40 minutes total. Untested estimate.

Ingredients

• 300 g broccoli florets, washed and dried
• 120 g dry instant couscous, not pearl couscous
• 150 mL freshly boiled drinking water, or package-directed amount for 120 g couscous
• 1 medium orange, yielding about 120 g peeled flesh, cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 15 mL fresh lemon juice
• 30 g roasted unsalted cashews, roughly chopped
• 10 g fresh parsley, washed and chopped
• 1/4 teaspoon fine salt, divided
• 1/8 teaspoon ground black pepper

Method

1. Roast broccoli

   Heat oven to 210 C / 410 F. Toss broccoli with 1 tablespoon oil, half the salt and the pepper. Spread on a tray and roast 20-25 minutes, turning halfway, until tender and browned at the edges.

2. Soak couscous

   Put couscous in a heatproof bowl with remaining salt. Add 150 mL freshly boiled water, or the package-directed amount, cover and stand for the package time, usually 5 minutes. Fluff with a fork.

3. Dress

   Whisk remaining tablespoon oil with lemon juice. Fold into couscous with parsley and peeled orange pieces, catching and adding any juice released while cutting.

4. Finish

   Fold in roasted broccoli and divide between two bowls. Scatter each with 15 g cashews just before serving. No cheese or extra garnish is included.

Allergens and handling

Contains wheat and cashews (tree nuts). Check couscous and nut labels for additional allergens and cross-contact. No allergen-free claim.

Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.

Trial checks

• Record couscous label liquid requirement and finished texture.
• Check broccoli tenderness and orange juiciness; log measured adjustments.