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Warm Broccoli Couscous Salad

Warm Broccoli Couscous Salad

This warm broccoli couscous salad is a hearty and satisfying meal, perfect for cooler weather. It combines tender roasted broccoli, crispy chickpeas, and soft pearl couscous with a zesty lemon-tahini dressing. This dish offers a nourishing and comforting experience, making it an ideal weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 741
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 heads of broccoli, broken into bite-sized florets
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted very dry
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 cup pearl (Israeli) couscous, whole wheat or regular
  • 1 ¼ cups vegetable broth
  • ⅓ cup pistachios or walnuts, roughly chopped
  • 1 large handful of fresh dill, chopped
  • 1 large handful of fresh parsley, chopped
  • ⅓ cup crumbled vegan feta (optional, but recommended)
  • 3 tbsp tahini
  • Juice of 2 lemons
  • 1 heaping tbsp mustard (Dijon or whole grain)
  • 1 tsp nutritional yeast
  • 1 tbsp warm water, plus more to thin if needed
  • 3 tbsp olive oil (optional, for richness)
  • Salt and pepper to taste

Equipment

  • Large baking sheet
  • parchment paper
  • Large bowl
  • medium saucepan
  • jar with a tight-fitting lid
  • large serving bowl

Method
 

Instructions
  1. Roast the Broccoli and Chickpeas: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. It's important to give the ingredients space, so use two sheets if needed to avoid crowding. In a large bowl, toss the broccoli florets and the very dry chickpeas with paprika, garlic powder, dried parsley, salt, pepper, and olive oil. Mix well until everything is evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for about 20-25 minutes, or until the broccoli is tender with slightly crispy edges and the chickpeas are firm and crunchy.
  2. Cook the Pearl Couscous: While the vegetables are roasting, prepare your couscous. In a medium saucepan, bring the vegetable broth to a boil. Add the pearl couscous, give it a quick stir, then reduce the heat to low. Cover the pan and let it simmer for about 10-12 minutes, or until all the broth has been absorbed and the couscous is tender. Once cooked, remove it from the heat and let it stand, covered, for a few minutes before fluffing it with a fork.
  3. Prepare the Lemon-Tahini Dressing: This is the easiest part! Find a jar with a tight-fitting lid. Add the tahini, lemon juice, mustard, nutritional yeast, warm water, and optional olive oil. Season with a pinch of salt and pepper. Seal the jar and shake it vigorously until the dressing is smooth, creamy, and fully emulsified. If it seems too thick, add another teaspoon of warm water and shake again until you reach your desired consistency. Taste and adjust the seasoning if needed.
  4. Assemble Your Salad: In a large serving bowl, combine the warm, fluffed couscous with the roasted broccoli and chickpeas straight from the oven. Add the chopped pistachios, fresh dill, fresh parsley, and crumbled vegan feta. Drizzle about half of the dressing over the top and toss gently to combine everything. Add more dressing as desired, and serve immediately while still warm.

Notes

For crispy chickpeas, ensure they are patted completely dry before roasting. Avoid crowding the baking sheet by using two if necessary to ensure vegetables roast rather than steam. To make a smooth, non-clumpy tahini dressing, shake it vigorously in a jar or whisk continuously, adding warm water slowly to reach the desired consistency.