This Couscous Broccoli salad can be enjoyed either cold or warm.
It’s a very light vegan dish. However, it will keep you full for a while because the couscous is quite filling. If you want to increase the protein content, you can replace the couscous through quinoa, it tastes also very good.
I recommend using pearl couscous also known as Israeli couscous. It’s bigger than the regular one and it has a slightly chewy texture, similar to barley. Also, being toasted, it has a slightly savoury flavour.
- 150 g of couscous
- 50 g broccoli
- ½ an orange, peeled and filleted
- Salt, black pepper
- Freshly squeezed lemon juice
- Olive oil (optional)
- A handful of Nutmad Activated Mixed Nuts to top the salad
Cook the couscous, following the instructions on the package, and season it with salt and black pepper. I usually put the couscous in a bowl that would allow adding boiling water until the grains are well covered with it and then cover the bowl with a lid or a plate to let the couscous absorb the water completely. After about 15 minutes or when the water is absorbed, uncover, fluff it with a fork and drizzle a bit of olive oil while still fluffing.
If you use quinoa follow the cooking instructions on the package.
The broccoli can be steamed, cooked or grilled in the oven depending on your preferences and equipment. If you cook or steam it’s important that it stays crisp-tender.
I cook it in salted water, adding 1 teaspoon of salt to the water, which should be enough to cover all the broccoli florets. Bring the water to boil, add the broccoli and cook it for no longer than 4-5 minutes. The colour should be bright green. Check with the fork and when ready remove from the heat and drain.
Add the broccoli to the couscous, mix them together, season with salt and pepper, a squeeze of lemon, and top with the filleted oranges and the nut mix.
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