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🍽️ Romanesco Couscous

422 kcal · 30 min · 4 servings

Ingredients

• 1 small Romanesco (cleaned 400 g)
• salt
• 2 tbsp olive oil
• 2 pinch Ras el-Hanout (Arab spice mix)
• black pepper (from the mill)
• 6 –8 saffron threads
• 1 tbsp hot water
• 80 g Greek yogurt
• 1 pinch cayenne pepper
• 80 g dried figs
• 1 tbsp butter
• 20 g almond slivers
• 2 pinch vanilla sugar

Instructions

1. 1. Cut off the tough stem from the Romanesco broccoli.
2. 2. Cut the broccoli into large pieces.
3. 3. Chop the pieces further on the cutting board.
4. 4. Process the pieces in a blender until you have coarse crumbs.
5. 5. Place the crumbs in a bowl.
6. 6. Add two small pinches of salt.
7. 7. Stir the mixture well.
8. 8. Heat one tablespoon of olive oil in a large pan.
9. 9. Add about half of the vegetable crumbs to the pan.
10. 10. Fry the crumbs over high heat for about 5 minutes until golden brown.
11. 11. Season the crumbs with a pinch of Ras el-Hanout (a spicy spice blend).
12. 12. Remove the crumbs from the pan.
13. 13. Fry the remaining Romanesco in the same way.
14. 14. Season the remaining Romanesco as well.
15. 15. Return everything to the pan.
16. 16. Toss the mixture briefly.
17. 17. Season with pepper.
18. 18. Place the saffron in a cup.
19. 19. Pour hot water over the saffron.
20. 20. Whisk the yogurt with the saffron water until smooth.
21. 21. Season the yogurt with two small pinches of salt.
22. 22. Season the yogurt with cayenne pepper.
23. 23. Cut the figs into bite-sized pieces.
24. 24. Let the butter foam in a pan.
25. 25. Add almonds and vanilla sugar.
26. 26. Roast the mixture for 3 minutes over medium heat until golden brown.
27. 27. Add the figs.
28. 28. Toss the figs briefly.
29. 29. Remove the pan from the heat.
30. 30. Warm the Romanesco couscous again.
31. 31. Serve the couscous with the figs.
32. 32. Serve the couscous with the vanilla almonds.
33. 33. Serve the couscous with the saffron yogurt.

Nutrition per serving

• kcal: 422
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 31 g