Name: Warm Broccoli Couscous Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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); 1¼ cup vegetable broth; 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

Description

This Warm Broccoli Couscous Salad blends the perfect mix of hearty textures and robust flavors, ideal for nourishing the body and soul during cooler months. The roasted broccoli and crispy chickpeas offer a satisfying crunch, complemented by the soft pearls of couscous and the creamy tang of the tahini dressing. Each bite is packed with nutrients, making it not just a meal, but a delightful experience.Whether served as a main course or a substantial side, this salad stands out with its vibrant colors and aromatic freshness. It’s versatile enough to adapt to your favorite nuts or herbs, and with the option to add vegan feta, it caters to a variety of tastes and dietary preferences. Perfect for a family dinner, a personal treat, or even as a festive side dish during the holiday season.

Ingredients

Scale

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)
1¼ cup vegetable broth
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

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment. Toss broccoli and chickpeas with paprika, garlic powder, dried parsley, black pepper, salt, and olive oil. Roast for 20 minutes or until broccoli is tender and chickpeas are crispy.
While roasting, prepare the couscous. Add couscous to a saucepan with vegetable broth. Bring to a boil, then simmer covered until all liquid is absorbed and couscous is tender.
For the dressing, combine tahini, lemon juice, mustard, nutritional yeast, warm water, and olive oil in a jar. Shake until smooth.
In a large bowl, mix the cooked couscous with roasted broccoli, chickpeas, fresh herbs, nuts, and vegan feta. Drizzle with tahini dressing and serve.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Calories: 740.5