Broccoli Salad with Couscous and Tahini Dressing
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
3 to 4 servings
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Course
Dinner
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Cuisine
International
Broccoli Salad with Couscous and Tahini Dressing
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Broccoli
- 1 lb broccoli florets and stems
- 1 tablespoon olive oil
- Pinch salt
Salad
- 1 cup whole wheat pearl couscous
- 2 cups vegetable broth
- ¼ cup almonds
Dressing
- ⅓ cup olive oil
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- water for thinning
Instructions
- 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.
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