Broccoli Salad with Couscous and Tahini Dressing


Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Put up sponsored by Bob’s Pink Mill. See beneath for extra particulars.

The Brassicas

For a lot of these salads, I’d usually use cauliflower. Nonetheless, I wished to maintain the colour vibrant. The broccoli supplies that and I like the feel of the roasted broccoli. In fact, you can all the time combine in cauliflower, romesco, and even roasted Brussels sprouts.

Dressing, a bit additional

In terms of dressing, I often maintain them actually easy: an oil and an acid. Nonetheless, generally I like to spice up it a bit with the assistance from creamy objects, like tahini. I’ve additionally actually been having fun with discovering extra methods to make use of Dietary Yeast. The dietary yeast provides that traditional pungent cheese-like punch, serving to actually make this dressing flavorful.

Bob’s Pink Mill Dietary Yeast

I haven’t all the time been on the dietary yeast wagon however as I begin to use it extra, I’ve progressively fallen in love. The nutty tang has positively began to play extra rolls in my kitchen from the simple, like popcorn, to the marginally extra sophisticated, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is all the time within the cupboard so we are able to all the time have our savory, salty popcorn!

Couscous and different grains

I like utilizing pearl couscous for a fast add into salads and grain bowls. It’s prepared in about 10 minutes and it’s one of the best of each pasta and grains. You may, nevertheless, use complete grains rather than the couscous. Attempt utilizing hearty farro, sorghum, and even quinoa.

Cheese (elective)

Past the dietary, strive including a little bit of crumbled feta. The saltiness is a pleasant companion for the tahini and dietary yeast.


Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Broccoli Salad with Couscous and Tahini Dressing



1 lb broccoli (florets and stems)

1 tablespoon olive oil

Pinch of salt


half of cup complete wheat pearl couscous

1 cup vegetable broth

¼ cup almonds


⅓ cup olive oil

three tablespoons tahini

three tablespoons lemon juice

2 tablespoons Bob’s Pink Mill dietary yeast

¼ teaspoon salt

¼ teaspoon black pepper

Water, for thinning


  • Warmth your oven to 425˚F. Take away the stems, trim off about 1” from the bottom, after which peel the stems. Reduce into roughly ½” cubes. Chop the florets into chunk sized items then place each the florets and stems on a sheet tray. Toss with the olive oil and salt. Roast till tender, about 20 minutes.
  • Whereas the broccoli is roasting. Mix the couscous with the broth in a pot. Carry to a boil, cut back to a simmer, and prepare dinner till the broth is absorbed and the couscous is tender, about 10 minutes. Take away from warmth and let relaxation whereas ending the remainder of the recipe.
  • Mix the elements for the dressing in a bowl and whisk vigorously. Skinny with water if wanted, the dressing must be simply pourable- this can assist it cowl the couscous earlier than all of it soaks in.
  • As soon as every thing is prepared, toss the broccoli in a bowl together with the couscous, and the sliced almonds. Pour the dressing over and toss till every thing is nicely mixed.

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All ideas and opinions are my very own. It’s content material like this that helps me maintain this web site working to supply the vegetarian recipes you see each week.


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