Warm Broccoli Couscous Salad
A hearty, wholesome Warm Broccoli Couscous Salad with roasted broccoli, fluffy couscous, cherry tomatoes, and a creamy lemon tahini dressing. Ready in 30 minutes and fully vegan.
Equipment
- Baking sheet
- Heatproof Bowl
- Mixing bowl
- Whisk
Ingredients
- 1 cup couscous, dry
- 1 cup boiling water or vegetable broth
- 3 cups broccoli florets, cut small
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil, divided
- 2 tbsp tahini
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp garlic powder
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss broccoli florets with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 18 to 20 minutes until edges are golden and slightly crispy.
- Place dry couscous in a heatproof bowl. Pour boiling water or broth over it, cover, and let sit for 5 minutes.
- Fluff the couscous with a fork. Drizzle with remaining 1 tbsp olive oil and season with salt.
- Whisk together tahini, lemon juice, and a splash of warm water until smooth and pourable.
- Combine couscous, roasted broccoli, cherry tomatoes, and red onion in a large bowl. Drizzle dressing over everything and toss to coat.
- Garnish with fresh parsley and serve warm.
Notes
- Use two baking sheets if needed so broccoli roasts evenly without steaming.
- Store dressing separately if meal prepping to keep couscous fluffy.
- Add chickpeas or white beans for extra protein.