This warm broccoli couscous salad is a recipe from my sister, and it’s a family favorite! Every time she makes it, everyone loves it. Now that I was in Amsterdam, she finally showed me how to make it, and we even recorded a reel together to share the process. I’ll be embedding the reel below so you can watch and follow along.
Packed with roasted broccoli, pearl couscous, feta cheese, and a zesty citrus dressing, this broccoli and couscous salad is perfect as a light lunch, a side dish, or even a satisfying vegetarian meal.
Why You’ll Love This Broccoli Couscous Salad
- Nutritious & Delicious: Loaded with fiber, protein, and vitamins, this dish is as good for you as it is tasty.
- Quick & Easy: Ready in under 30 minutes, making it a great option for busy days.
- Versatile: Serve it warm or cold, and pair it with grilled meats or seafood.
- Meal-Prep Friendly: This salad keeps well, making it ideal for weekday lunches.
Ingredients for Warm Broccoli and Couscous Salad
Salad:
- 2 heads of broccoli, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup pearl couscous
- 1 block (200g) light feta cheese, crumbled
- 1/4 cup pistachio nuts, chopped
- 2 tbsp fresh dill, chopped
Citrus Dressing:
- 1 tbsp mustard
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp honey
How to Make Warm Broccoli Couscous Salad
Step 1: Roast the Broccoli
Preheat your oven to 200°C (400°F). Toss the chopped broccoli with olive oil, salt, and pepper, then spread evenly on a baking tray. Roast for 15 minutes until slightly crispy and tender.
Step 2: Cook the Pearl Couscous
For the best flavor, toast the pearl couscous in a dry pan with a little olive oil until golden brown. Then, add water according to package instructions and cook until tender. Fluff with a fork and let cool slightly.
Step 3: Prepare the Citrus Dressing
In a small bowl, whisk together mustard, lemon juice, olive oil, and honey until well combined.
Step 4: Assemble the Salad
In a large bowl, combine the roasted broccoli, cooked couscous, crumbled feta cheese, chopped pistachios, and fresh dill. Drizzle with the citrus dressing and toss gently.
Mar’s Tips for the Perfect Broccoli Couscous Salad
- Toast the couscous: This enhances the flavor and gives it a slight nuttiness.
- Use fresh herbs: Dill adds a burst of freshness, but you can also try parsley or mint.
- Let it sit: Allow the salad to rest for 10 minutes after mixing so the flavors can blend.
- Add extra crunch: If you love texture, sprinkle some toasted sunflower seeds or pumpkin seeds on top.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This salad tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days.
Can I use regular couscous instead of pearl couscous?
Yes, but pearl couscous has a chewier texture that works beautifully in this recipe. If using regular couscous, adjust the cooking time accordingly.
What can I substitute for feta cheese?
You can use goat cheese, ricotta salata, or even vegan feta for a dairy-free option.
How do I make this salad more filling?
Add a protein like grilled chicken, chickpeas, or smoked salmon for a more substantial meal.
Serving Suggestions
This citrus couscous salad with broccoli and feta is best served warm, but it’s just as delicious cold! Pair it with:
- Grilled chicken or salmon for a protein boost.
- Hummus and pita bread for a Mediterranean touch.
- A leafy green salad for extra freshness.
- My favorite: Soft-boiled eggs!
Storage & Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Meal Prep: Make a big batch and enjoy it for lunch throughout the week!
This warm broccoli and couscous salad is a simple yet flavorful dish that’s packed with nutrients and texture. Whether you’re meal-prepping, hosting a dinner, or just looking for a quick, healthy meal, this broccoli couscous salad is sure to impress!
Have You Tried This Recipe?
Let us know in the comments below! Don’t forget to share your broccoli and couscous salad creations on social media and tag us!
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Broccoli Couscous Salad
Ingredients
Salad:
- 2 heads of broccoli chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup pearl couscous
- 1 block 200g light feta cheese, crumbled
- 1/4 cup pistachio nuts chopped
- 2 tbsp fresh dill chopped
Citrus Dressing:
- 1 tbsp mustard
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp honey
Instructions
Step 1: Roast the Broccoli
- Preheat your oven to 200°C (400°F). Toss the chopped broccoli with olive oil, salt, and pepper, then spread evenly on a baking tray. Roast for 15 minutes until slightly crispy and tender.
Step 2: Cook the Pearl Couscous
- For the best flavor, toast the pearl couscous in a dry pan with a little olive oil until golden brown. Then, add water according to package instructions and cook until tender. Fluff with a fork and let cool slightly.
Step 3: Prepare the Citrus Dressing
- In a small bowl, whisk together mustard, lemon juice, olive oil, and honey until well combined.
Step 4: Assemble the Salad
- In a large bowl, combine the roasted broccoli, cooked couscous, crumbled feta cheese, chopped pistachios, and fresh dill. Drizzle with the citrus dressing and toss gently.
Notes
- Calories: 318 kcal
- Protein: 12.6 g
- Fat: 19.2 g
- Carbohydrates: 26.5 g
- Fiber: 3.6 g
Looking for more easy and delicious recipes? Check out:
CAPRESE PASTA SALAD RECIPE | EASY MEAL PREP
If you try this Broccoli Couscous Salad, let me know in the comments how you liked it.
With love, Mar
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
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