Roasted Broccoli Salad with Couscous
Serves 4
10 mins prep
25 mins cook
35 mins total
This broccoli salad is so good! Make this easy recipe to serve as a vegetarian main course or base of grain bowl. Sheet pan roasted broccoli with whole wheat pearl couscous, hazelnuts and a creamy lemon tahini sauce.
For the salad
Lemon Tahini Dressing
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Heat oven to 425 degrees.
Toss the broccoli on a rimmed baking sheet with the olive oil and 1 teaspoon salt. Roast for 20-25 minutes, until the broccoli is tender and beginning to char in places (yum!).
Remove the broccoli from the oven and stir in the chili and garlic.
While the broccoli is in the oven, bring a saucepan of salted water to a boil. Cook the couscous until al dente, about 12 minutes. Drain and transfer to a serving bowl.
Add the broccoli to the bowl along with the parsley and couscous. Drizzle with ¼ cup of the tahini dressing and stir to blend. Sprinkle with the hazelnuts and serve additional dressing on the side.
Make the dressing:
Combine the ingredients in a mini food processor (or a medium bowl with a fork or whisk). Blend until smooth. Add more water, salt and/or lemon juice to taste.
