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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/warm-broccoli-couscous-salad-recipe/