Warm Broccoli Couscous Salad Recipe

Introduction

This Warm Broccoli Couscous Salad is a flavorful and comforting dish perfect for any season. Roasted broccoli and crispy chickpeas combine with fresh herbs and a tangy tahini dressing to create a satisfying meal or side. It’s easy to prepare and wonderfully nutritious.

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, then toss with paprika, garlic powder, dried parsley, black pepper, salt, and 1 tablespoon olive oil until evenly coated. Roast for about 20 minutes, until the chickpeas are crispy and the broccoli is tender.
2. Step 2: While the vegetables roast, prepare the couscous. Combine the pearl couscous and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and the couscous is tender.
3. Step 3: Make the dressing by combining tahini, lemon juice, mustard, nutritional yeast, warm water, and 3 tablespoons olive oil (if using) in a jar. Shake well until smooth and creamy.
4. Step 4: In a large bowl, mix the cooked couscous with the roasted broccoli and chickpeas. Add chopped fresh dill, parsley, pistachios, and vegan feta if using. Pour the dressing over the salad and toss gently to combine.
5. Step 5: Serve the salad warm for best flavor, or allow it to cool and enjoy later.

Tips & Variations

• Substitute quinoa or rice for pearl couscous if preferred for a gluten-free option.
• Add a pinch of cayenne pepper to the spice mix for extra heat.
• Use toasted nuts for added crunch and flavor.
• Store chopped broccoli stalks in the freezer to use in soups or smoothies.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 4 days. Reheat gently if preferred warm, or enjoy cold as a refreshing meal. The dressing can be added fresh each time to maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh feta instead of vegan feta?

Yes, fresh feta can be used if you are not following a vegan diet. It will add a creamy, salty flavor that complements the roasted vegetables.

How do I keep the chickpeas crispy?

Make sure to roast the chickpeas on a lined baking sheet without overcrowding them. Tossing with a little oil and spices before roasting helps them crisp up nicely. Serve soon after roasting for best texture.

Warm Broccoli Couscous Salad Recipe

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★★★★★

4.4 from 121 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Warm Broccoli Couscous Salad brings together roasted broccoli and chickpeas with tender pearl couscous, tossed in a tangy tahini-lemon dressing. Enhanced with fresh herbs, crunchy pistachios, and optional vegan feta, this vibrant and wholesome salad is perfect as a nutritious lunch or light dinner. Roasting the vegetables adds a crispy, caramelized texture that pairs beautifully with the creamy dressing and fresh herbs.

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Ingredients

Scale 1x2x3x

Roasted Broccoli and Chickpeas

• 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

Couscous

• 1 cup pearl couscous (whole wheat or regular, quinoa or rice can be substituted)
• 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)

Garnishes

• ¼ cup pistachios (or walnuts, chopped)
• 1 handful fresh dill (large, chopped)
• 1 handful fresh parsley (large, chopped)
• ½ cup vegan feta (crumbled, optional)

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Instructions

1. Roast the Broccoli and Chickpeas: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Spread the broccoli florets and drained chickpeas evenly on the sheet. Sprinkle paprika, garlic powder, dried parsley, black pepper, salt, and 1 tablespoon of olive oil over the vegetables. Toss everything well until the broccoli and chickpeas are fully coated with spices and oil. Roast in the oven for approximately 20 minutes, or until the chickpeas are crispy and the broccoli is tender with slightly browned edges.
2. Cook the Couscous: While the broccoli and chickpeas are roasting, place the pearl couscous and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer. Let it cook until the liquid is absorbed and the couscous is tender, usually about 10 minutes. If needed, add a little extra broth or water to prevent sticking and ensure the couscous is soft.
3. Prepare the Dressing: In a jar or bowl, combine the tahini, freshly squeezed lemon juice from 2 lemons, heaping tablespoon of mustard, nutritional yeast, warm water, and optional olive oil. Add salt and pepper to taste. Shake or whisk vigorously until the dressing is smooth and creamy.
4. Assemble the Salad: In a large bowl, combine the cooked couscous with the roasted broccoli and chickpeas. Add the chopped fresh dill and parsley, crumbled vegan feta if using, and chopped pistachios or walnuts. Pour the dressing over the salad and toss gently to combine all the flavors evenly.
5. Serve or Store: Serve the salad warm immediately for best flavor and texture, or let it cool and store in the refrigerator for up to 4 days. This salad is great as a light main dish or a hearty side.

Notes

• You can substitute quinoa or rice for couscous if preferred or to make it gluten-free.
• If you don’t have vegan feta, omit or replace with any plant-based cheese or tofu for added protein.
• Adjust the level of paprika and spices based on your taste preferences for a milder or spicier salad.
• Add a squeeze of fresh lemon just before serving for an extra bright zing.
• Store leftovers in an airtight container in the fridge; the salad tastes great cold or briefly reheated.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Keywords: Broccoli salad, Couscous salad, Vegan salad, Roasted vegetables, Healthy lunch, Plant-based, Mediterranean salad