Couscous with Broccoli Cream
¿Cómo preparar cuscús con crema de brócoli?
Hydrate the couscous with hot water and oil, then let it rest. Steam the broccoli and blend it with oil, pistachios, and pepper until creamy. Fluff the couscous and mix it with cheese, lemon, and oil. Serve by alternating layers of couscous and cream, decorating with broccoli florets and chopped pistachios.
This dish is incredibly simple, complete, and flavorful. It is delicious both hot and cold, and if you want to eat gluten-free, simply use rice and corn couscous. There is nothing left for you to do but put on your apron and try it as soon as possible!
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Servings: Serves 4
Ingredients
- 250 g precooked couscous (if gluten-free: rice and corn couscous)
- 6 tablespoons extra virgin olive oil
- 1 large organic broccoli or 2 small ones
- 20 pistachios (or 10 walnuts)
- 1 organic lemon (use both juice and zest)
- 120 g scamorza cheese (melting cheese). For the vegan version: omit it or use vegan cheese.
Instructions
Wash the broccoli and cut off its florets, using only the greener part without the stem.
Steam the florets in a steamer pot, add a pinch of salt on top, and cook for about 5–10 minutes. They should be cooked al dente; the time depends on how finely you cut the broccoli.
Meanwhile, place the couscous in a bowl and add 2 tablespoons of extra virgin olive oil.
Mix very well so the couscous absorbs it; this will help it stay nice and fluffy when you add the water.
Add 310 ml of lightly salted hot water, cover, and let rest for 10 minutes.
Take the broccoli and place it in a blender or food processor, setting aside a few florets for the final decoration. Add 3 tablespoons of extra virgin olive oil, the pistachios or walnuts, and pepper, and blend at maximum speed until creamy. Adjust with salt and/or water if it seems too thick.
Check the couscous, and if it has completely absorbed the water, it is ready. Fluff it well with a fork.
Cut the cheese into cubes and grate the lemon zest; set aside.
Add the cheese, lemon zest, 1 tablespoon of extra virgin olive oil, and freshly squeezed lemon juice to the couscous. Mix well.
With all the ingredients ready, assemble the dish (I used a pastry ring to make it easier). Place a few spoonfuls of couscous and some broccoli cream on top; to finish, add a broccoli floret and, if desired, finely chop a little pistachio or walnut to sprinkle over the top. Note: The leftover broccoli stems can also be steamed and used in a salad or in a little soup, so nothing goes to waste.
Enjoy your meal!
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- 250 g precooked couscous (if gluten-free: rice and corn couscous)
- 6 tablespoons extra virgin olive oil
- 1 large organic broccoli or 2 small ones
- 20 pistachios (or 10 walnuts)
- 1 organic lemon (use both juice and zest)
- 120 g scamorza cheese (melting cheese). For the vegan version: omit it or use vegan cheese.