River Cottage Australia



This is, by far, my favourite way to eat broccoli. Separating the florets from the stalks means that nothing goes to waste and that you can control how long each part is cooked for. Coupled with aromatic herbs, fluffy cous cous and a hit of tangy lemon, this should sway even the most vocal broccoli bashers.


  • 2 cups of cous cous,

  • 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


  • 1.

    Bring half a litre of water to the boil and then pour it over the cous cous, cover and let stand for five minutes.

  • 2.

    Remove the cover and fluff the cous cous with a fork, then set it aside some place warm.

  • 3.

    Peel and finely slice the Spanish onion, finely dice the celery and garlic and shave off the florets of broccoli and thinly slice the stalk.

  • 4.

    Heat a fry pan over a medium heat and fry off the onion, celery and broccoli stalk until everything has softened.

  • 5.

    Add the garlic and broccoli florets and continue frying until the florets are just starting to colour and the garlic is soft and aromatic.

  • 6.

    Remove the pan from the heat, squeeze over the juice from the lemon and season with salt and pepper.

  • 7.

    Fork the fried mixture through the cous cous 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 125kj
  • Fat Total 5g
  • Saturated Fat 0g
  • Protein 6g
  • Carbohydrate 17g
  • Sugar 4g
  • Sodium 67mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe can be found in the River Cottage Australia cookbook. 

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