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.
