Serve up side of broccoli and walnut couscous
Paul West attributes his undying love of food to one very simple moment – biting into a crisp, dew-covered pear straight from the tree on his first day WWOOFING in a Tasmanian orchard. Since then, Paul has continued his food journey, which included a stint in the kitchen at Melbourne’s Vue de Monde, and is now living off the land at his farm in Central Tilba as the host of River Cottage Australia. Paul will be headed to Brisbane on October 30 to November 1 to appear at the Brisbane Good Food & Wine Show, and has shared with us his favourite way to eat broccoli – in a delicious broccoli and walnut couscous.
INGREDIENTS
2 cups of couscous
1 Spanish onion
1 stick of celery
1 head of broccoli
2 cloves of garlic
1 lemon
handful of lightly toasted walnuts
small bunch of parsley
small bunch of mint
small bunch of chives
TO MAKE
Bring half a litre of water to the boil and then pour it over the couscous, cover and let stand for five minutes.
Remove the cover and fluff the couscous with a fork, then set it aside some place warm.
Peel and finely slice the Spanish onion, finely dice the celery and garlic, shave off the florets of broccoli and thinly slice the stalk.
Heat a frypan over a medium heat and fry off the onion, celery and broccoli stalk until everything has softened.
Add the garlic and broccoli florets and continue frying until the florets are just starting to colour and the garlic is soft and aromatic.
Remove the pan from the heat, squeeze over the juice from the lemon and season with salt and pepper.
Fork the fried mixture through the couscous along with the herbs, lightly crushed walnuts, lemon zest and a splash of olive oil.
Enjoy as a salad by itself or as a herby side to a spicy tagine.
Paul West will be appearing at the Brisbane Good Food & Wine Show held at the Brisbane Convention and Exhibition Centre from October 30 to November 01 2015.
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