Broccoli Salad with Couscous and Tahini Dressing

Post sponsored by Bob’s Red Mill. See below for more details.

The Brassicas

For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even roasted Brussels sprouts.

Dressing, a bit extra

When it comes to dressing, I usually keep them really simple: an oil and an acid. However, sometimes I like to boost it a bit with the help from creamy items, like tahini. I’ve also really been enjoying finding more ways to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, helping really make this dressing flavorful.

Bob’s Red Mill Nutritional Yeast

I haven’t always been on the nutritional yeast wagon but as I start to use it more, I’ve gradually fallen in love. The nutty tang has definitely started to play more rolls in my kitchen from the easy, like popcorn, to the slightly more complicated, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is always in the cabinet so we can always have our savory, salty popcorn!

Couscous and other grains

I love using pearl couscous for a quick add into salads and grain bowls. It’s ready in about 10 minutes and it’s the best of both pasta and grains. You could, however, use whole grains in place of the couscous. Try using hearty farro, sorghum, or even quinoa.

Cheese (optional)

Beyond the nutritional, try adding a bit of crumbled feta. The saltiness is a nice companion for the tahini and nutritional yeast.


Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Broccoli Salad with Couscous and Tahini Dressing



1 lb broccoli (florets and stems)

1 tablespoon olive oil

Pinch of salt


1/2 cup whole wheat pearl couscous

1 cup vegetable broth

¼ cup almonds


⅓ cup olive oil

3 tablespoons tahini

3 tablespoons lemon juice

2 tablespoons Bob’s Red Mill nutritional yeast

¼ teaspoon salt

¼ teaspoon black pepper

Water, for thinning


  • Heat your oven to 425˚F. Remove the stems, trim off about 1” from the base, and then peel the stems. Cut into roughly ½” cubes. Chop the florets into bite sized pieces then place both the florets and stems on a sheet tray. Toss with the olive oil and salt. Roast until tender, about 20 minutes.
  • While the broccoli is roasting. Combine the couscous with the broth in a pot. Bring to a boil, reduce to a simmer, and cook until the broth is absorbed and the couscous is tender, about 10 minutes. Remove from heat and let rest while finishing the rest of the recipe.
  • Combine the ingredients for the dressing in a bowl and whisk vigorously. Thin with water if needed, the dressing should be easily pourable- this will help it cover the couscous before it all soaks in.
  • Once everything is ready, toss the broccoli in a bowl along with the couscous, and the sliced almonds. Pour the dressing over and toss until everything is well combined.

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.


Be the first to comment

Leave a Reply

Your email address will not be published.