Broccoli couscous with lemon and pumpkin seeds
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Chop broccoli after cooking so its florets stay recognizable while their small pieces scatter through the couscous. Pumpkin seeds supply a dry crunch against the soft grains. This is a useful lunch when a bowl of plain couscous feels incomplete.
For 2 lunch portions, use 120g instant couscous, packet-directed boiling water, 250g broccoli, 1½ tablespoons olive oil, 1 tablespoon lemon juice, zest of ½ lemon, 20g pumpkin seeds and parsley. Contains wheat.
Wash broccoli, cut into florets and peel and slice the tender stalk. Steam for 5–7 minutes until tender, then drain and chop roughly. Prepare couscous according to its packet and fluff with a fork. Toast pumpkin seeds in a dry pan over medium heat for 2–3 minutes, shaking often, and tip onto a plate.
Mix oil, lemon juice and zest into the warm couscous, then fold in broccoli and chopped washed parsley. Taste before adding salt and pepper. Scatter seeds just before serving. Allow 25 minutes. If saving for lunch, cool promptly and refrigerate within 2 hours; keep chilled in transit and use within 48 hours. Store seeds separately so their crunch survives.