Broccoli Salad with Couscous and Tahini Dressing
There’s something about a vibrant salad that just speaks to the soul. This Broccoli Salad with Couscous and Tahini Dressing is a deliciously satisfying dish that can be enjoyed as a main course or a side. With the perfect balance of textures and flavors, it’s a delightful way to enjoy nutritious ingredients. The nuttiness of whole wheat pearl couscous combined with the crunch of fresh broccoli, all drizzled with a creamy tahini dressing, makes this salad a standout. It’s not only healthy but also incredibly easy to whip up, making it the perfect dish for meal prep or a quick weeknight dinner.
What Makes This Recipe Special
What sets this Broccoli Salad with Couscous and Tahini Dressing apart is its combination of flavors and textures. The whole wheat couscous provides a chewy base that pairs beautifully with the crispness of the broccoli florets and stems. The tahini dressing adds a creamy richness that enhances the overall taste, while the nutritional yeast gives it a subtle umami kick. It’s a salad that is both nourishing and filling, perfect for anyone looking to incorporate more vegetables into their diet without sacrificing flavor. Plus, it’s versatile! You can add seasonal ingredients or top it with your favorite protein for a heartier meal.
Ingredients at a Glance
- 1 lb broccoli (florets and stems)
- 1 tablespoon olive oil
- Pinch of salt
- 1 cup whole wheat pearl couscous
- 2 cups vegetable broth
- 1/2 cup almonds (chopped or sliced)
- 1/4 cup olive oil
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Water (for thinning the dressing)
Setup & Equipment
- Large pot for cooking couscous
- Medium-sized mixing bowl for the dressing
- Cutting board and sharp knife for prepping broccoli
- Large serving bowl for assembling the salad
- Whisk or fork for mixing dressing
Broccoli Salad with Couscous and Tahini Dressing: Step-by-Step Guide
Step 1: Prepare the Broccoli
Begin by washing the broccoli thoroughly. Cut the florets into bite-sized pieces and slice the stems into thin rounds. This ensures that every part of the broccoli is utilized, adding different textures to your salad.
Step 2: Sauté the Broccoli
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli along with a pinch of salt. Sauté for about 5-7 minutes until the broccoli is tender but still crisp. Remove from heat and set aside to cool.
Step 3: Cook the Couscous
In a large pot, bring 2 cups of vegetable broth to a boil. Once boiling, add 1 cup of whole wheat pearl couscous. Stir, then cover and reduce the heat to low. Allow it to simmer for about 10 minutes, or until the couscous is tender and has absorbed the broth. Fluff with a fork and let it cool.
Step 4: Prepare the Tahini Dressing
In a medium-sized mixing bowl, combine 1/4 cup olive oil, 3 tablespoons of tahini, 3 tablespoons of lemon juice, 2 tablespoons of nutritional yeast, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use a whisk or fork to mix until smooth. If the dressing is too thick, gradually add water until you reach your desired consistency.
Step 5: Combine Ingredients
In a large serving bowl, combine the sautéed broccoli, cooked couscous, and chopped or sliced almonds. Pour the tahini dressing over the salad and toss gently to ensure everything is well coated.
Step 6: Serve and Enjoy
Serve the Broccoli Salad with Couscous and Tahini Dressing immediately, or refrigerate for later. This salad can be served chilled or at room temperature, making it perfect for meal prep or a potluck gathering.
Seasonal Flavor Boosts
- Add diced apples or pears for a sweet crunch.
- Incorporate shredded carrots for extra color and sweetness.
- Include roasted red peppers for a smoky flavor.
- Top with fresh herbs like parsley or cilantro for a burst of freshness.
Notes on Ingredients
When selecting broccoli, look for vibrant green florets and firm stems. Avoid any yellowing or wilting to ensure maximum freshness. For the tahini, choose a variety that is smooth and creamy for the best dressing consistency. Nutritional yeast is a fantastic addition for a cheesy flavor without dairy, and it’s packed with vitamins.
Meal Prep & Storage Notes
This Broccoli Salad with Couscous and Tahini Dressing is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. If you’re preparing it in advance, consider keeping the dressing separate until ready to serve to maintain the freshness of the broccoli and couscous.
Quick Q&A
Can I use regular couscous instead of whole wheat pearl couscous?
Yes, you can use regular couscous, but the cooking time may differ. Follow the package instructions for best results.
How can I make this salad gluten-free?
To make this salad gluten-free, substitute the whole wheat pearl couscous with quinoa or gluten-free couscous.
Can I add protein to this salad?
Absolutely! Grilled chicken, chickpeas, or tofu would be excellent additions to make this salad more filling.
Is this salad suitable for meal prep?
Yes, this salad is great for meal prep! Just keep the dressing separate until you’re ready to eat to keep the broccoli crisp.
Next Steps
Now that you have the recipe for Broccoli Salad with Couscous and Tahini Dressing, it’s time to get cooking! Gather your ingredients, follow the steps, and enjoy a deliciously satisfying meal that’s packed with nutrients. Don’t forget to experiment with seasonal flavors to make it your own. Whether you’re sharing it at a gathering or savoring it solo, this salad is sure to impress.
This Broccoli Salad with Couscous and Tahini Dressing is not just a dish; it’s a celebration of healthy eating. So, roll up your sleeves, grab your kitchen tools, and dive into this delightful recipe that’s as nourishing as it is flavorful!
Broccoli Salad with Couscous and Tahini Dressing
Ingredients
Equipment
Method
- Begin by washing the broccoli thoroughly. Cut the florets into bite-sized pieces and slice the stems into thin rounds.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli along with a pinch of salt. Sauté for about 5-7 minutes until tender but still crisp. Set aside to cool.
- In a large pot, bring 2 cups of vegetable broth to a boil. Add 1 cup of whole wheat pearl couscous, stir, cover, and reduce heat to low. Simmer for about 10 minutes until tender. Fluff with a fork and let cool.
- In a medium-sized mixing bowl, combine 1/4 cup olive oil, 3 tablespoons tahini, 3 tablespoons lemon juice, 2 tablespoons nutritional yeast, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth, adding water as needed for desired consistency.
- In a large serving bowl, combine sautéed broccoli, cooked couscous, and chopped almonds. Pour the tahini dressing over and toss gently to coat.
- Serve immediately, or refrigerate for later. This salad can be served chilled or at room temperature.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Keep the dressing separate until serving for maximum freshness.
- Feel free to add seasonal ingredients like diced apples or shredded carrots for extra flavor.
