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Giant couscous with Tenderstem broccoli and saffron yogurt
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270g cherry vine tomatoes
2 tbsp olive oil
1 tbsp red wine vinegar
200g pack Tenderstem broccoli spears
200g giant wholewheat couscous
30g salted butter
3 garlic cloves, crushed
2 tsp nonpareille capers, drained
25g pack chives, chopped
½ x 0.4g pack saffron threads
150g low fat natural yogurt
1. Preheat the oven to 200˚C, gas mark 6. Put the tomatoes in a small roasting tin and coat with the olive oil and vinegar. Season and bake for 15 minutes, or until the tomatoes have burst open and released their juices.
2. Meanwhile, cook the broccoli in a large pan of salted boiling water for 2-3 minutes, until just tender but not limp. Remove the broccoli with a slotted spoon and set aside to drain, keeping the water on the boil. Add the giant couscous to the water and simmer for 7-8 minutes, until tender but with a little bite remaining. Drain thoroughly and return to the hot pan with the butter, garlic, capers and most of the chives. Stir together and season.
3. Put the saffron in a bowl and add 2 tsp boiling water. Stir into the yogurt and season. Spoon the couscous onto a serving plate, with the broccoli and tomatoes on top, add a dollop of the saffron yogurt and scatter over the remaining chives. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.