4 portions  (less than 30 minutes)

250g frozen soybeans
500 g broccoli
2 red onions
2 tbsp freshly grated ginger
2 tbsp olive oil
Salt and black pepper
4 dl vegetable stock (water and concentrated stock or stock cube)
3 tbsp tomato purée
4 dl couscous
1 lime
2 dl roasted soybeans

1. Thaw the frozen soybeans.

2. Heat the oven to 225˚C. Place a baking tray in the oven.

3. Cut off and discard the ends of the broccoli stalks. Peel the stalks with a potato peeler. Cut the broccoli into quarters. Peel the onion and ginger. Cut the onion into wedges and grate the ginger.

4. Place the broccoli and onion on the pre-heated baking tray and roast in the centre of the oven for 5 minutes. Mix the ginger with the olive oil and drizzle the oil over the broccoli and onion. Season with salt and pepper. Return to the oven for another 10 minutes.

5. Bring the vegetable stock to the boil and remove the pan from the heat. Whisk in the tomato purée. Add the couscous and soybeans and stir. Cover with a lid and let stand for about 5 minutes.

6. Cut the lime into wedges.

7. Serve the broccoli and onion with the couscous and lime wedges. Top with the roasted soybeans.