This is for all you warm salad fans out there. It’s full of great textures and flavours, this Broccoli and Couscous Herb Salad is going to make getting your veggies in so much more enjoyable! 

Broccoli and Couscous Herb Salad

Broccoli and Couscous Herb Salad- Roasting your vegetables.

So much of the flavour and texture come from the roasted broccoli and chickpeas.

Broccoli has a great habit of picking up roasted, charred flavours while staying green and keeping its texture.

When roasting chickpeas, they shrivel up a bit but are transformed into these little nuggets of crunch and crisp that give this salad so much incredible texture. If you were to remove them from the salad, you’d notice it for sure!

Set your oven to 450°F. We want it nice and hot! Slice your broccoli into bite-sized chunks and place it onto a baking sheet. Drain and rinse 1 can of chickpeas and place them on the same pan.

Broccoli and Couscous Herb Salad

Broccoli and Couscous Herb Salad- Cooking your couscous.

We love couscous in my house. Sometimes I get bored of rice or grains and want to switch things up, and couscous does a great job of adapting to main recipes that ask for rice.

Funny enough, many people think couscous is a grain, when actually, it’s a type of pasta. A dough is made and then roughly rolled and ground into incredibly small balls. Dried and packaged.

Because each “grain” is so small, it cooks incredibly quickly. All you need to do is boil equal parts water to the amount of couscous you’re cooking.

Place your couscous into a large bowl, once your seasoned water is boiled, pour it over and give it a quick stir. Place a thick rag over the bowl and let it sit on your counter for 5 minutes. The “grains” will absorb all the water and soften. Give it a quick fluff with a fork, and you’re good to go!

Broccoli and Couscous Herb Salad

Broccoli and Couscous Herb Salad- A really killer dressing.

I love tahini; it’s the star of this salad dressing. It’s creamy, nutty, and super-rich, the perfect combination for a salad like this.

Tahini paste is made from ground sesame seeds; you find it a lot in Middle Eastern dishes, most famously in hummus!

All you need to do is place 2 tbsp of red wine vinegar, 2 tbsp tahini, 1 tsp Dijon, ½ tsp salt, 3 tbsp water, and 2 tbsp of olive oil into a mason jar or bowl and give it a good mix. Tahini can be thick, so make sure it’s fully incorporated so you get an even nutty flavour throughout your entire salad.

Broccoli and Couscous Herb Salad

Other recipes to check out!

If you liked the sound of this Broccoli and Couscous Herb Salad, here are a few other salad recipes I think you should check out!

Wild Rice Winter Salad

Club Sandwich Salad

La Scala Chopped Salad

Broccoli and Couscous Herb Salad

Print Recipe
Prep Time 10 minutes
Servings 4
Broccoli and Couscous Herb Salad.

Ingredients
  

  • 1 head Broccoli Cut into florets
  • 1 can Chickpeas Rinsed and drained
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

For the Salad Base

  • 1 cup Couscous Cooked off
  • 1 cup Parsley Chopped
  • 1/2 cup Dill Chopped
  • 1/2 cup Pistachio
  • 1/2 cup Feta Crumbled
  • 1 Lemon Juiced

For the Dressing

  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Tahini
  • 1 tsp Dijon
  • 1/2 tsp Salt
  • 3 tbsp Water
  • 2 tbsp Olive Oil

Instructions
 

  • Preheat your oven to 450°F.
  • Cut your broccoli into bite-sized florets. Open 1 can of chickpeas, make sure to drain and rinse them before baking. Place both your broccoli and chickpeas onto a large baking sheet, season with 1 tbsp of olive oil, 1 tsp of kosher salt, and 1 tsp of black pepper. Place in the oven and roast until your broccoli is nice and charred, and chickpeas are crispy, about 20-25 min. Pull from the oven and keep warm.
  • While your broccoli is baking, add 1 cup of couscous to a large salad bowl. Add in 1 cup of boiling water and let it sit on your counter for 5-6 min, topped with a thick kitchen cloth or lid.
  • Place 2 tbsp of red wine vinegar, 2 tbsp tahini, 1 tsp Dijon, ½ tsp salt, 3 tbsp water, and 2 tbsp of olive oil into a Mason jar or bowl and give it a good mix. Tahini can be thick, so make sure it’s fully incorporated so you get an even nutty flavour throughout your entire salad. Set aside.
  • While your couscous is still warm, add in your roasted broccoli and chickpeas, 1 cup of chopped parsley, ½ cup chopped dill, ½ cup pistachios, ½ cup of feta, the juice of 1 lemon, and your tahini dressing. Give a big toss and mix and serve warm.
Print Recipe
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