Broccoli Couscous Salad
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.
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
Nutritional Facts:
- Calories: 318 kcal
- Protein: 12.6 g
- Fat: 19.2 g
- Carbohydrates: 26.5 g
- Fiber: 3.6 g