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