Ingredients
Equipment
Method
Preparation Steps
- 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.