Warm Broccoli Couscous Salad Recipe

Introduction

This Warm Broccoli Couscous Salad is a vibrant and satisfying dish, perfect for a nutritious lunch or a light dinner. Roasted broccoli and crispy chickpeas combine with fresh herbs, couscous, and a tangy tahini dressing for a delightful blend of flavors and textures.

Ingredients

• 2 heads broccoli (broken into florets, stalks chopped or saved for another recipe)
• 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 fresh dill (large, chopped)
• 1 handful fresh parsley (large, chopped)
• ½ cup vegan feta (crumbled, optional)
• 1 cup pearl couscous (whole wheat or regular, quinoa or rice subbed)
• 1¼ cup vegetable broth (plus more if needed)
• 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

1. Step 1: Preheat the oven to 400°F and line a baking sheet. Add the broccoli florets and chickpeas to the sheet pan. Toss them with paprika, garlic powder, dried parsley, black pepper, salt, and 1 tablespoon olive oil until everything is evenly coated. Roast for about 20 minutes, until the chickpeas are crispy and the broccoli is tender.
2. Step 2: While the broccoli and chickpeas are roasting, prepare the couscous. Combine the pearl couscous and vegetable broth in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer until the liquid is absorbed and the couscous is tender, about 10 minutes. Add more broth if needed.
3. Step 3: Make the dressing by combining tahini, lemon juice, mustard, nutritional yeast, warm water, olive oil (if using), salt, and pepper in a jar. Shake well until the dressing is smooth and creamy.
4. Step 4: In a large bowl, combine the cooked couscous, roasted broccoli, and chickpeas. Add the chopped fresh dill, parsley, vegan feta (if using), and chopped pistachios. Pour the tahini dressing over the salad and toss gently to combine. Serve warm or at room temperature.

Tips & Variations

• Swap pistachios for walnuts or almonds for a different crunch.
• Use quinoa or rice instead of couscous for a grain-free or gluten-free option.
• Add a pinch of cayenne pepper to the spices for a spicy kick.
• Use fresh garlic instead of garlic powder for a stronger garlic flavor.
• Include other roasted vegetables like bell peppers or carrots for extra color and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold as a refreshing salad. If the couscous absorbs too much dressing when stored, stir in a little extra lemon juice or olive oil before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad holds up well when made in advance. Keep it refrigerated and add the dressing just before serving for the freshest taste and texture.

Is this recipe vegan and gluten-free?

It is vegan if you use vegan feta or omit it entirely. For a gluten-free version, substitute the pearl couscous with quinoa or rice.

Warm Broccoli Couscous Salad Recipe

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4.5 from 101 reviews

A vibrant and nutritious Warm Broccoli Couscous Salad featuring roasted broccoli and crispy chickpeas tossed with pearl couscous, fresh herbs, pistachios, and a zesty tahini lemon dressing. This wholesome, vegan-friendly salad is perfect for a light lunch or as a flavorful side dish.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 2 heads broccoli (broken into florets, stalks chopped or saved for another recipe)
• 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

Salad Mix

• ¼ cup pistachios (or walnuts, chopped)
• 1 handful fresh dill (large, chopped)
• 1 handful fresh parsley (large, chopped)
• ½ cup vegan feta (crumbled, optional)
• 1 cup pearl couscous (whole wheat or regular, quinoa or rice subbed)

Couscous Cooking Liquid

• 1¼ cup vegetable broth (plus more if needed)

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

1. Roast the Broccoli and Chickpeas: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. Place the broccoli florets and drained chickpeas on the sheet, and sprinkle with paprika, garlic powder, dried parsley, black pepper, salt, and 1 tablespoon olive oil. Toss everything well to ensure even coating. Roast in the oven for approximately 20 minutes, or until the chickpeas turn crispy and the broccoli becomes tender.
2. Cook the Couscous: While the vegetables roast, pour 1 cup of pearl couscous into a medium saucepan. Add 1¼ cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and the couscous is tender, about 8-10 minutes. Add a little more broth or water if necessary to ensure couscous cooks through without drying out.
3. Prepare the Dressing: In a jar or small bowl, combine tahini, freshly squeezed lemon juice from 2 lemons, heaping tablespoon of mustard, nutritional yeast, warm water, 3 tablespoons olive oil (optional for richness), and salt and pepper to taste. Shake or whisk vigorously until smooth and creamy.
4. Assemble the Salad: In a large mixing bowl, combine the cooked couscous, roasted broccoli and chickpeas, chopped fresh dill, fresh parsley, crumbled vegan feta if using, and chopped pistachios or walnuts. Pour the dressing over the top and gently toss to combine everything evenly.
5. Serve or Store: Serve the salad warm for the best flavor and texture. If not serving immediately, transfer to an airtight container and refrigerate for up to 4 days. The flavors will meld and deepen with time.

Notes

• Stalks of broccoli can be saved and used in soups or stir-fries to reduce waste.
• For a nut-free version, omit pistachios or substitute with seeds like pumpkin or sunflower.
• Vegan feta is optional but adds a nice tangy flavor and creaminess.
• Couscous can be substituted with quinoa or rice if preferred, adjusting cooking liquid accordingly.
• Leftover salad tastes great cold or slightly warmed; add dressing before serving if storing separately.
• Adjust seasoning and dressing acidity by adding more lemon juice or mustard to taste.

Keywords: Broccoli salad, warm couscous salad, roasted chickpeas, vegan salad, Mediterranean salad, healthy lunch, tahini dressing, plant-based