Romanesco Broccoli with Couscous, Mushrooms, and Asparagus

Name: Romanesco Broccoli with Couscous, Mushrooms, and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern, Mediterranean
Ingredients: 1 head Romanesco Broccoli; 1/2 cup Israeli couscous, ptitim; 12 spears asparagus (medium thick); 1 pack beech mushrooms; 3 tbsp pesto (ramps or wild garlic); 1 tbsp avocado oil; 1 tbsp walnut oil; 1/4 tsp black pepper (freshly ground); 1 tsp kosher salt (adjust to your taste)

5 steps

Prep:10minCook:15min

What is the best way to cook and serve Romanesco Broccoli? How to protect its color and shape? How to bring out its nutty flavor and crunchy texture? My answer is blanching Romanesco in salty water and serving it as a warm salad with Israeli couscous. Ptitim is a type of pasta shaped like round pearls. In the U.S., it is typically labeled as Israeli couscous. In Israel, it originally became known as “Ben-Gurion rice,” but today it is called “ptitim.” It can be cooked using different cooking methods — like any dry pasta or rice. The variety of serving variations is also impressive — cold and hot, savory and sweet, main and side dishes. I like it the most in salads.

Updated at: Thu, 17 Aug 2023 08:47:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories239.1 kcal (12%)

Total Fat13.1 g (19%)

Carbs25 g (10%)

Sugars1.9 g (2%)

Protein7.1 g (14%)

Sodium522.9 mg (26%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headRomanesco Broccoli

½ cupIsraeli couscous

ptitim

12 spearsasparagus

medium thick

1 packbeech mushrooms

3 Tbsppesto

ramps or wild garlic

1 Tbspavocado oil

1 Tbspwalnut oil

¼ tspblack pepper

freshly ground

1 tspkosher salt

adjust to your taste

Instructions

Step 1

Fill a large pot with water and bring it to a boil. Fill a small saucepan with 1 cup of water and bring it to boiling.

Step 2

When water starts boiling in a saucepan, add 1/2 cup dry Israeli couscous, season with a pinch of salt pepper, stir, and cook on low heat for 15 minutes. Turn off the heat and mix with 1 tsp of avocado oil and 1 tbsp of pesto when done. Let cool to room temperature.

Step 3

Cut off Romanesco florets. Slice large ones in half. Snap off woody asparagus bottoms. When water starts boiling in the large pot, make it sea-salty and blanch Romanesco florets and asparagus spears for 2 minutes on high heat. Transfer them to a bowl and toss with walnut oil and 2 tbsp pesto. Let cool to room temperature and slice asparagus into bite-size pieces.

Step 4

Cut off just enough of the base to separate the mushrooms. Season and saute them on high heat with 2 tsp of avocado oil, stirring, for about 2-3 minutes.

Step 5

Combine all the ingredients, toss, season to your taste, and serve.

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