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–+ servings

Recipe

Broccoli and Couscous Herb Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
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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
ECK

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.