Broccoli cous cous

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Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 90 g instant cous cous
  • 120 ml tepid water
  • 250 g broccoli, cut into pieces, peel the stem if woody
  • a very large handful of fresh mint leaves off the stem
  • 15 ml (1 Tbsp) extra-virgin olive oil


In a medium-sized bowl, mix the cous cous with the tepid water and a little salt and leave it to absorb the water, around 10 minutes, stirring from time to time to loosen the grains.

Boil or steam the broccoli for no more than 90 seconds then drain in a colander and immediately plunge into a bowl of iced water and leave for 5 minutes. Drain well and place in a food processor with the mint leaves and olive oil then blitz in several short bursts, scraping down the sides of the bowl each time to produce coarse ‘crumbs’. Mix these crumbs into the cous cous with a generous amount of freshly ground black pepper, adding salt to taste.

This is lovely eaten at room temperature, but you can warm it up in a covered bowl set over a pot of simmering water or in the microwave.

It will keep covered in the fridge for a day, just mix it with a fork to loosen it up before serving.