| Yield: 2 servings | Time: 1 hour and 15 minutes |

Ingredients

Couscous salad

¾ cup Moroccan couscous (the small, grainy-looking kind)

¾ cup water

1 tablespoon red wine or apple cider vinegar

1 English cucumber, diced small (about ¼ inch cubes)

½ of a red onion, diced small (about ¼ inch cubes)

zest and juice of 1 lemon

3 tablespoons olive oil

1 bunch mint, finely chopped (other herbs such as parsley, cilantro, or chives would also work)

salt and pepper to taste

Harissa Sauce

1 red bell pepper

3 tablespoons vegetable oil

4 cloves garlic, whole

½ of red onion, diced into large chunks

1 chipotle pepper in adobo sauce (can be found in small cans in the international section or with other canned vegetables)

1 tablespoon tomato paste

1 tablespoon coriander seeds (optional)

3 tablespoons red wine or apple cider vinegar

½ cup water

1 tablespoon sugar

1 teaspoon ground cumin

salt and pepper to taste

Roasted broccoli steaks

2 large heads of broccoli, split in half lengthwise

3 tablespoons vegetable oil

4 cloves garlic, grated

zest of 1 lemon

1 teaspoon red pepper flakes

salt and pepper to taste

Preparation

For the couscous salad

Pour the couscous into a medium-sized bowl. Bring the water and vinegar to a boil in a small pot. Once the water boils, pour over the couscous and cover the bowl with a plate to trap the steam inside.

Allow the couscous to steam, covered, for 10 minutes before removing the plate and gently fluffing the couscous with a fork. Add the remaining ingredients, stir to combine, and season to taste with salt and pepper. Keep chilled until ready to serve.

For the harissa sauce

Place the red pepper directly on the fire of a gas burner. Roast for 6-7 minutes, turning with tongs every couple minutes until all the skin of the pepper is charred.

Remove from the fire and place into a container with a tight-fitting lid for 10 minutes to allow the skin to steam off. (If you don’t have gas burners, you can always place the pepper under the broiler for the same result.)

As the pepper is steaming, heat the oil in a small pan over high heat. Add the garlic, onions, chipotle pepper, tomato paste, and coriander seeds. Cook on high heat for five minutes, stirring occasionally, or until the onions and garlic are dark brown and the tomato paste begins to caramelize.

Add the vinegar, water, sugar, and cumin, reduce the heat to medium and cook for five more minutes. There should still be some liquid left in the pan.

Add the contents of the pan to a blender. Remove the roasted pepper from the container, peel off the burnt skin, and remove the seeds.

Add the roasted flesh of the pepper to the blender and blend it all together until smooth. Season to taste with salt and pepper and set aside until ready to serve.

For the broccoli steaks

Preheat the oven to 425F. In a medium-sized bowl, toss the heads of broccoli with the oil, garlic, lemon zest, red pepper flakes, and a couple pinches of salt and pepper. Place the broccoli onto a sheet pan, flat side down, and roast at 425F for 20 minutes.

After 20 minutes, flip the broccoli heads over and move to the top rack of the oven. Turn the oven to broil and broil the heads of broccoli for 4-5 minutes or until lightly charred on the outside. Turn off the broiler and keep the broccoli steaks in the warm oven until ready to serve.

Slice the zested lemon in half. Scoop a generous pile of the couscous salad onto two plates and top each pile with two broccoli steaks. Serve with the lemon and harissa sauce.

Zero-waste tips

• Put the rest of the chipotles in adobo to good use with this chili or these butternut squash steaks.

• Feel free to add other crisp, raw vegetables to the salad like celery, radish, carrots, or bell peppers.

Recommended Pairings

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