Warm Broccoli Couscous Salad

Welcome to a delightful culinary experience where health meets taste in a vibrant dish perfect for any meal! Today, I’m excited to share a delicious recipe for Warm Broccoli Couscous Salad. This dish is not only packed with nutrients but also bursts with flavors that satisfy the palate while keeping wellness in mind. Let’s dive into the ingredients and steps to create this scrumptious salad.

Ingredients:

• For the Salad:
  • 2 heads of broccoli, broken into florets, stalks chopped
  • 15 oz chickpeas (1 can), drained and rinsed
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp olive oil
  • ¼ cup pistachios or walnuts, chopped
  • 1 handful of fresh dill, large, chopped
  • 1 handful of fresh parsley, large, chopped
  • ½ cup vegan feta, crumbled (optional)
  • 1 cup pearl couscous (whole wheat or regular)
• For the Cooking Liquid:
  • 1¼ cup vegetable broth
• For the Tahini Dressing:
  • 3 tbsp tahini
  • 2 lemons, juiced
  • 1 tbsp mustard, heaping
  • 1 tsp nutritional yeast
  • 1 tbsp warm water
  • 3 tbsp olive oil (optional)
  • Salt and pepper to taste

Directions:

1. Preheat and Prepare:
   • Begin by preheating your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Season and Roast:
   • In a mixing bowl, combine broccoli florets and chickpeas with paprika, garlic powder, dried parsley, black pepper, salt, and a tablespoon of olive oil. Toss everything well to ensure even coating. Spread the mixture on the prepared baking sheet and roast for about 20 minutes, until the broccoli is tender and chickpeas are crispy.
3. Couscous Cooking:
   • While the vegetables are roasting, prepare the couscous. Place couscous in a saucepan with the vegetable broth. Bring to a boil, then reduce heat and simmer covered until all the liquid is absorbed and the couscous is tender.
4. Mix the Dressing:
   • For the tahini dressing, combine tahini, lemon juice, mustard, nutritional yeast, warm water, and optional olive oil in a jar. Secure the lid and shake until the mixture is smooth. Season with salt and pepper to taste.
5. Combine and Serve:
   • In a large bowl, mix the cooked couscous with the roasted broccoli and chickpeas. Add chopped fresh herbs, nuts, and crumbled vegan feta. Drizzle with the tahini dressing and toss to combine everything thoroughly.

Serving Suggestions:

This Warm Broccoli Couscous Salad can be served as a standalone meal or as a side dish. It pairs wonderfully with grilled tofu or a simple baked chicken breast for added protein. It’s perfect for meal-prep as it keeps well in the refrigerator for a few days.

Nutritional Information:

Each serving of this salad provides approximately 740.5 kcal. It’s rich in protein, fiber, and essential nutrients, making it a balanced option for a healthy diet.

Conclusion:

This Warm Broccoli Couscous Salad is more than just a meal; it’s a festival of flavors and textures. It’s easy to make, incredibly nutritious, and versatile enough to suit any dietary needs. Whether you’re a long-time vegan or just looking for a hearty, healthful option, this recipe is sure to impress. Give it a try and enjoy a burst of flavors that nourish your body and delight your taste buds!