Warm COUSCOUS broccoli salad

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 1️⃣ or 2️⃣? Which would you try?👇 By 1️⃣ Warm Broccoli Couscous Salad A delicious and nutritious warm salad to keep you cozy in the fall and winter. 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 FRESH INGREDIENTS ¼ cup pistachios, or walnuts, chopped 1 handful fresh dill, large, chopped 1 handful fresh parsley, large, chopped ½ cup vegan feta, crumbled, optional COUSCOUS 1 cup pearl couscous, whole wheat or regular, quinoa or rice subbed 1¼ cup vegetable broth, plus more if needed TAHINI DRESSING 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 Instructions 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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

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