Published on April 15th, 2013 | by Andrea Bertoli4
quick meals: broccoli couscous salad
This gorgeous and simple salad is a great winter-to-spring transitional food. The cooked stuff gives you the warming energy needed for winter, but because it’s served cold it works during the spring season too. But, of course, swap out the veggies to keep it good for all seasons (snap peas and greens in spring, beets and pumpkin in autumn, perhaps?)
If you’ve never worked with couscous before, I hope you will love it. It’s super delicious and totally easy– just boil water and let it soak. Couscous is not a whole grain, it’s really teeny tiny bits of pasta (semolina wheat flour). If you are gluten-free or looking for whole grain options, this could just as easily be made with quinoa or millet.
Couscous Broccoli Salad
4 cup water
1 cup couscous
2 cups finely chopped broccoli
1 cup chopped carrots
1 cup cooked chickpeas (garbanzo beans)
1 cup sliced olives (any variety)
¼ cup olive oil
2-3 Tablespoons prepared Dijon mustard
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1 Tablespoon mixed Italian herbs
- Bring 4 cups water to a boil. Add couscous to a large glass bowl. Pour 2 cups boiling water on top of couscous and stir. Cover and let stand 5-10 minutes, until all liquid is absorbed. Fluff with a fork.
- Place broccoli and carrots into a large glass bowl. Pour remaining 2 cups boiling water over broccoli and carrots. Cover, and let stand five minutes to slightly cook, then drain and toss with couscous. Add olives and chickpeas.
- Toss together Dressing ingredients and then pour over couscous mixture. Toss to combine. Serve immediately of save leftovers for up to three days. Enjoy!
Yield: 3-4 servings