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The Brassicas
For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even roasted Brussels sprouts.
Dressing, a bit extra
When it comes to dressing, I usually keep them really simple: an oil and an acid. However, sometimes I like to boost it a bit with the help from creamy items, like tahini. I’ve also really been enjoying finding more ways to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, helping really make this dressing flavorful.
Couscous and other grains
I love using pearl couscous for a quick add into salads and grain bowls. It’s ready in about 10 minutes and it’s the best of both pasta and grains. You could, however, use whole grains in place of the couscous. Try using hearty farro, sorghum, or even quinoa.
Cheese (optional)
Beyond the nutritional, try adding a bit of crumbled feta. The saltiness is a nice companion for the tahini and nutritional yeast.
Broccoli
- 1 lb broccoli (florets and stems)
- 1 tablespoon olive oil
- Pinch of salt
Salad
- 1 cup whole wheat pearl couscous
- 2 cups vegetable broth
- ¼ cup almonds
Dressing
- ⅓ cup olive oil
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Water (for thinning)
Heat your oven to 425˚F. Remove the stems, trim off about 1” from the base, and then peel the stems. Cut into roughly ½” cubes. Chop the florets into bite sized pieces then place both the florets and stems on a sheet tray. Toss with the olive oil and salt. Roast until tender, about 20 minutes.
While the broccoli is roasting. Combine the couscous with the broth in a pot. Bring to a boil, reduce to a simmer, and cook until the broth is absorbed and the couscous is tender, about 10 minutes. Remove from heat and let rest while finishing the rest of the recipe.
Combine the ingredients for the dressing in a bowl and whisk vigorously. Thin with water if needed, the dressing should be easily pourable- this will help it cover the couscous before it all soaks in.
Once everything is ready, toss the broccoli in a bowl along with the couscous, and the sliced almonds. Pour the dressing over and toss until everything is well combined.
Prep Time: 10 minutes minutes
Cook Time :20 minutes minutes
great ingredients, very healthy too and a nice pairing of couscous and crunchy almonds, thank you
This was really tasty with the tahini and roasted broccoli! Next time I’d double the couscous though as there was barely enough for two people.
Loved the addition of the nutritional yeast. It reminded me a little of mac'n cheese! So good and a delicious lunch. Thank you!
So simple and so good. I made it last night with some leftover broccoli I needed to use up. I agree with Alyssa, that it reminds me a little of mac 'n' cheese! My kind of comfort food. Thanks, Erin 🙂
So simple and delicious!
This is one of my go-to recipes. So easy and delicious. I love it!
Can you prep this as a salad for the week or is it best fresh? Thanks!