Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Broccoli Salad with Couscous and Tahini Dressing

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: international




1 lb broccoli (florets and stems)

1 tablespoon olive oil

Pinch of salt


1 cup whole wheat pearl couscous

2 cups vegetable broth

¼ cup almonds


⅓ cup olive oil

3 tablespoons tahini

3 tablespoons lemon juice

2 tablespoons Bob’s Red Mill 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.

Keywords: broccoli salad