Broccoli Salad with Couscous and Tahini Dressing
When it comes to crafting a vibrant, nutritious dish that is as satisfying as it is easy to prepare, my Broccoli Salad with Couscous and Tahini Dressing is a standout choice. This recipe embraces the crunchy goodness of broccoli, the heartiness of whole wheat couscous, and the creamy, nutty flavor of tahini dressing, resulting in a meal that’s perfect for lunch, dinner, or even as a potluck dish. With its colorful ingredients and delightful textures, this salad is not just a treat for the taste buds but also a feast for the eyes.
Why I Love This Recipe
This Broccoli Salad with Couscous and Tahini Dressing is a true testament to the beauty of simple, wholesome ingredients coming together to create a delectable dish. I adore this recipe for several reasons. Firstly, it showcases broccoli in a way that highlights its crunch and flavor, while also utilizing both the florets and the stems, ensuring nothing goes to waste. Secondly, the addition of whole wheat couscous adds a fantastic chewy texture that complements the fresh vegetables beautifully. Lastly, the tahini dressing brings everything together with its rich, creamy consistency and subtle nuttiness, making every bite a delightful experience.
What Goes In
In order to create this delicious Broccoli Salad with Couscous and Tahini Dressing, you will need the following ingredients:
- 1 lb broccoli (florets and stems)
- 1 tablespoon olive oil
- Pinch of salt
- 1 cup whole wheat pearl couscous
- 2 cups vegetable broth
- ½ cup almonds
- ½ cup olive oil
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Water (for thinning)
Cook’s Kit
To prepare your Broccoli Salad with Couscous and Tahini Dressing, make sure you have the following tools on hand:
- Large pot for cooking couscous
- Medium saucepan for blanching broccoli
- Mixing bowls for combining ingredients
- Whisk or fork for making the tahini dressing
- Cutting board and knife for chopping
Directions: Broccoli Salad with Couscous and Tahini Dressing
Step 1: Prepare the Couscous
In a large pot, bring the vegetable broth to a boil. Once boiling, add the whole wheat pearl couscous. Reduce the heat to a simmer, cover, and cook for about 10 minutes or until the couscous is tender and has absorbed the broth. Remove from heat and set aside to cool.
Step 2: Blanch the Broccoli
While the couscous is cooking, prepare the broccoli. Trim the florets from the stems and chop the stems into small pieces. In a medium saucepan, bring water to a boil. Add a pinch of salt and the broccoli florets and stems. Blanch for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
Step 3: Toast the Almonds
In a small skillet over medium heat, toast the almonds for 3-5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and allow to cool.
Step 4: Make the Tahini Dressing
In a mixing bowl, whisk together the tahini, lemon juice, olive oil, nutritional yeast, salt, and black pepper. If the dressing is too thick, add a little water, one tablespoon at a time, until desired consistency is reached.
Step 5: Combine the Ingredients
In a large bowl, combine the cooled couscous, blanched broccoli, and toasted almonds. Drizzle with the tahini dressing and toss gently to combine all the ingredients evenly.
Step 6: Serve and Enjoy
Serve the salad immediately, or let it chill in the refrigerator for 30 minutes to allow the flavors to meld together. This Broccoli Salad with Couscous and Tahini Dressing can be enjoyed cold or at room temperature.
Health-Conscious Tweaks
If you’re looking to make this Broccoli Salad with Couscous and Tahini Dressing even healthier, consider these options:
- Substitute quinoa for couscous for a gluten-free option.
- Add more colorful veggies such as bell peppers, carrots, or cherry tomatoes for added nutrients.
- Use unsweetened almond milk in place of some of the olive oil in the dressing for a lighter version.
- Incorporate chickpeas for extra protein and fiber.
Behind-the-Scenes Notes
When preparing the Broccoli Salad with Couscous and Tahini Dressing, don’t hesitate to get creative! The beauty of this salad lies in its versatility. You can easily swap out the almonds for walnuts or sunflower seeds, and feel free to experiment with different greens like kale or spinach. If you prefer a bit of sweetness, adding dried cranberries or raisins can provide a lovely contrast to the savory elements.
- Make sure to taste the dressing before adding it to the salad; you can adjust the seasoning to your preference.
- For an extra kick, consider adding a pinch of red pepper flakes to the dressing.
Freezer-Friendly Notes
This Broccoli Salad with Couscous and Tahini Dressing is best enjoyed fresh, but if you have leftovers, you can freeze the components separately. The couscous can be stored in an airtight container in the freezer for up to a month. However, it’s best to consume the salad within a few days of preparation to maintain the texture and flavor of the broccoli and almonds.
Quick Questions
Can I use regular couscous instead of whole wheat pearl couscous?
Yes, you can use regular couscous, but whole wheat couscous adds more fiber and nutrients. Just follow the package instructions for cooking times, as they may vary.
How can I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The dressing may thicken, so you can add a bit of water or olive oil to loosen it before serving.
Can I make this salad ahead of time?
Absolutely! You can prepare the salad a day in advance. Just keep the dressing separate until you’re ready to serve to maintain the freshness of the broccoli.
Is this salad vegan?
Yes, this Broccoli Salad with Couscous and Tahini Dressing is entirely vegan, making it a great option for plant-based diets.
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Save & Share
If you enjoyed this Broccoli Salad with Couscous and Tahini Dressing, please take a moment to share it with your friends and family! This recipe is perfect for gatherings, and you never know who might discover their new favorite salad. With its vibrant colors and delicious flavors, this dish is sure to impress everyone at the table.
The next time you find yourself in need of a quick, nutritious meal or side dish, remember this Broccoli Salad with Couscous and Tahini Dressing. Embrace the goodness of these ingredients and enjoy the delightful blend of flavors. Happy cooking!
Broccoli Salad with Couscous and Tahini Dressing
Ingredients
Equipment
Method
- In a large pot, bring the vegetable broth to a boil. Add the whole wheat pearl couscous, reduce the heat to a simmer, cover, and cook for about 10 minutes or until tender. Remove from heat and set aside to cool.
- In a medium saucepan, bring water to a boil. Add a pinch of salt and the broccoli florets and stems. Blanch for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water.
- In a small skillet over medium heat, toast the almonds for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and allow to cool.
- In a mixing bowl, whisk together the tahini, lemon juice, olive oil, nutritional yeast, salt, and black pepper. Add water if the dressing is too thick.
- In a large bowl, combine the cooled couscous, blanched broccoli, and toasted almonds. Drizzle with the tahini dressing and toss gently.
- Serve the salad immediately, or let it chill in the refrigerator for 30 minutes to meld flavors. Enjoy cold or at room temperature.
Notes
- Taste the dressing before adding; adjust seasoning as needed.
- Add a pinch of red pepper flakes for extra kick.
- For leftovers, store in an airtight container in the refrigerator for up to 3 days.
