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Warm broccoli couscous salad served in a bowl with fresh ingredients.

Warm Broccoli Couscous Salad

A comforting warm salad featuring roasted broccoli, crispy chickpeas, pearl couscous, fresh herbs, and a bright lemon-tahini dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For roasting
  • 2 heads broccoli, broken into florets and stalks chopped Save stalks for another recipe.
  • 15 oz chickpeas (1 can), drained and rinsed
  • 1 tbsp olive oil
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp salt Salt and pepper to taste.
For the salad
  • ¼ cup pistachios (or walnuts), chopped
  • 1 handful fresh dill, chopped
  • 1 handful fresh parsley, chopped
  • ½ cup vegan feta, crumbled (optional) Regular feta works too if not keeping it vegan.
  • 1 cup pearl couscous Whole wheat or regular; quinoa or rice subbed.
  • 1¼ cup vegetable broth Plus more if needed.
For the dressing
  • 3 tbsp tahini
  • 2 lemons juiced
  • 1 tbsp mustard (heaping)
  • 1 tsp nutritional yeast
  • 1 tbsp warm water
  • 3 tbsp olive oil (optional for richness)

Method
 

Preparation
  1. Preheat your oven to 400°F (about 200°C) and line a rimmed baking sheet with parchment paper or a light coating of oil.
  2. Break the broccoli into bite-sized florets and pat them dry.
Seasoning
  1. On the sheet pan, combine the broccoli florets and drained chickpeas in a single layer.
  2. Drizzle with olive oil, then sprinkle paprika, garlic powder, dried parsley, black pepper, and salt. Toss together until coated.
Roasting
  1. Roast for about 18-22 minutes, shaking the pan halfway through.
Couscous
  1. In a saucepan, combine pearl couscous and vegetable broth. Bring to a boil, then lower heat, cover, and simmer for 8-10 minutes.
  2. Fluff with a fork and add more broth or olive oil if dry.
Dressing
  1. In a jar, combine tahini, lemon juice, mustard, nutritional yeast, warm water, and olive oil. Shake until smooth.
  2. Adjust consistency with more warm water if needed.
Assembly
  1. In a large bowl, combine cooked couscous, roasted chickpeas and broccoli, and toss gently.
  2. Fold in dill, parsley, and vegan feta. Pour dressing over and toss to coat.

Notes

Store leftovers in an airtight container for up to 4 days. Vegan feta is optional but adds a creamy, tangy element.