Roasted Broccoli Salad with Couscous

This broccoli salad is so good! Make this easy recipe to serve as a vegetarian main course or base of grain bowl. Sheet pan roasted broccoli with whole wheat pearl couscous, hazelnuts and a creamy lemon tahini sauce.

📝 Ingredients

• 1 large bunch broccoli (about 2 pounds, trimmed into bite-size florets (about 8 cups florets and tender stalk))
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 1 fresh red chili pepper (such as Fresno or cayenne, thinly sliced)
• 1 clove garlic (grated or finely chopped)
• 1/2 cup pearl couscous
• 1 cup Italian parsley leaves (loosely packed)
• 1/4 cup toasted chopped hazelnuts (or whole almonds)
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1 garlic clove
• 3 tablespoons extra virgin olive oil
• 1 tablespoon plain yogurt
• 2 tablespoons grated Pecorino Romano or Parmesan cheese
• 1/4 cup cold water
• 1/2 teaspoon fine sea salt

👨‍🍳 Instructions

1. 1Heat oven to 425 degrees.
2. 2Toss the broccoli on a rimmed baking sheet with the olive oil and 1 teaspoon salt. Roast for 20-25 minutes, until the broccoli is tender and beginning to char in places (yum!).
3. 3Remove the broccoli from the oven and stir in the chili and garlic.
4. 4While the broccoli is in the oven, bring a saucepan of salted water to a boil. Cook the couscous until al dente, about 12 minutes. Drain and transfer to a serving bowl.
5. 5Add the broccoli to the bowl along with the parsley and couscous. Drizzle with ¼ cup of the tahini dressing and stir to blend. Sprinkle with the hazelnuts and serve additional dressing on the side.
6. 6--- Make the dressing: ---
7. 7Combine the ingredients in a mini food processor (or a medium bowl with a fork or whisk). Blend until smooth. Add more water, salt and/or lemon juice to taste.