Description
Mediterranean-inspired warm broccoli couscous salad delivers robust flavors and wholesome nutrition in one delightful dish. Herb-infused grains mingle with roasted broccoli, creating a perfect harmony of textures and fresh ingredients you’ll absolutely crave.
Ingredients
Scale
Vegetables and Herbs:
- 2 heads broccoli, broken into florets, stalks chopped
- 1 handful fresh dill, large, chopped
- 1 handful fresh parsley, large, chopped
Proteins and Grains:
- 15 ounces (425 grams) chickpeas, drained and rinsed
- 1 cup pearl couscous (whole wheat or regular)
- ½ cup vegan feta, crumbled (optional)
- ¼ cup pistachios or walnuts, chopped
Spices, Liquids, and Seasonings:
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1¼ cups vegetable broth
- 3 tablespoons tahini
- 2 lemons, juiced
- 1 tablespoon mustard, heaping
- 1 teaspoon nutritional yeast
- 1 tablespoon warm water
- 3 tablespoons olive oil (optional)
- Salt and pepper to taste
Instructions
- Ignite the oven to a robust 400°F and carefully line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Toss broccoli florets and chickpeas in a harmonious blend of paprika, garlic powder, dried parsley, black pepper, salt, and olive oil, ensuring each morsel is generously coated with flavor.
- Distribute the seasoned mixture evenly across the prepared baking sheet, creating a single layer that allows each ingredient to roast uniformly and develop a crispy exterior.
- Roast the vegetables for approximately 20 minutes, watching for broccoli to become tender and chickpeas to transform into crunchy golden nuggets.
- Simultaneously, craft the couscous by combining it with vegetable broth in a saucepan, bringing the liquid to a vigorous boil before reducing heat and allowing it to simmer until liquid vanishes and grains become fluffy.
- Whisk together the tahini dressing by blending tahini, lemon juice, mustard, nutritional yeast, warm water, and optional olive oil in a sealed jar, shaking vigorously until achieving a silky smooth consistency.
- Season the dressing with a delicate touch of salt and pepper, adjusting to personal taste preferences.
- In a spacious mixing bowl, gently combine the perfectly cooked couscous with the roasted broccoli and crispy chickpeas.
- Embellish the salad with freshly chopped herbs, toasted nuts, and crumbled vegan feta, adding layers of texture and complexity.
- Drizzle the luscious tahini dressing over the salad, carefully tossing to ensure every ingredient is luxuriously coated.
- Serve immediately as a robust standalone meal or accompanying protein, appreciating the vibrant flavors and nutritious composition.
Notes
- Discover a delightful plant-based feast that transforms ordinary broccoli and couscous into a mouthwatering culinary adventure.
- Roasting brings out incredible caramelized flavors, making each bite packed with intense, nutty goodness.
- Perfect for busy weeknights or leisurely weekend meals, this recipe delivers maximum nutrition with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg