Warm Broccoli Couscous Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 heads broccoli (broken into florets, stalks chopped or saved for another recipe)

15 oz chickpeas (1 can, drained and rinsed)

2 tbsp paprika

1 tsp garlic powder

1 tsp dried parsley

½ tsp black pepper

½ tsp salt

1 tbsp olive oil

¼ cup pistachios (or walnuts, chopped)

1 handful fresh dill (large, chopped)

1 handful fresh parsley (large, chopped)

½ cup vegan feta (crumbled, optional)

1 cup pearl couscous (whole wheat or regular, quinoa or rice subbed)

1¼ cup vegetable broth (plus more if needed)

3 tbsp tahini

2 lemons (juiced)

1 tbsp mustard (heaping)

1 tsp nutritional yeast

1 tbsp warm water

3 tbsp olive oil (optional)

salt and pepper (to taste)

Directions

Preheat the oven to 400F and line a baking sheet. Add the broccoli and chickpeas to the sheet pan, and then toss in the spices and olive oil until evenly cover. Roast until the chickpeas are crispy and broccoli is tender, approximately 20 minutes.

While the broccoli and chickpeas roast, make your couscous. Combine the couscous with the vegetable broth in a sauce pan. Bring to a boil, and then lower the heat and simmer covered, until the liquid is absorbed and the couscous is tender.

While your couscous cooks, make your dressing. In a jar, combine all listed ingredients, and shake until a smooth dressing is formed.

In a bowl, add the couscous, then your roasted chickpeas and broccoli, followed by your herbs, vegan feta and pistachio. Pour the dressing over top, and serve. Enjoy immediately, or store in the fridge for up to 4 days.

Nutrition

• Calories: 740.5 kcal
• Total Fat: 30.3 g
• Saturated Fat: 5.3 g
• Unsaturated Fat: 22.1 g
• Cholesterol: 10 mg
• Sodium: 912.2 mg
• Total Carbohydrate: 95.8 g
• Dietary Fiber: 21.5 g
• Total Sugars: 13.8 g
• Protein: 32.2 g