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Post sponsored by Bob’s Red Mill. See under for a lot more facts.

The Brassicas

For these varieties of salads, I would ordinarily use cauliflower. Even so, I wanted to maintain the colour vibrant. The broccoli gives that and I enjoy the texture of the roasted broccoli. Of course, you could often mix in cauliflower, romesco, or even roasted Brussels sprouts.

Dressing, a bit additional

When it comes to dressing, I normally maintain them actually uncomplicated: an oil and an acid. Even so, often I like to enhance it a bit with the aid from creamy things, like tahini. I’ve also actually been enjoying obtaining a lot more techniques to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, assisting actually make this dressing flavorful.

Bob’s Red Mill Nutritional Yeast

I haven’t often been on the nutritional yeast wagon but as I start off to use it a lot more, I’ve progressively fallen in enjoy. The nutty tang has surely began to play a lot more rolls in my kitchen from the uncomplicated, like popcorn, to the slightly a lot more complex, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is often in the cabinet so we can often have our savory, salty popcorn!

Couscous and other grains

I enjoy working with pearl couscous for a rapid add into salads and grain bowls. It is prepared in about 10 minutes and it is the finest of each pasta and grains. You could, having said that, use entire grains in location of the couscous. Attempt working with hearty farro, sorghum, or even quinoa.

Cheese (optional)

Beyond the nutritional, attempt adding a bit of crumbled feta. The saltiness is a good 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 cup entire wheat pearl couscous

two cups vegetable broth

¼ cup almonds


⅓ cup olive oil

three tablespoons tahini

three tablespoons lemon juice

two tablespoons Bob’s Red Mill nutritional yeast

¼ teaspoon salt

¼ teaspoon black pepper

Water, for thinning


  • Heat your oven to 425˚F. Eliminate the stems, trim off about 1” from the base, and then peel the stems. Reduce into roughly ½” cubes. Chop the florets into bite sized pieces then location each the florets and stems on a sheet tray. Toss with the olive oil and salt. Roast till tender, about 20 minutes.
  • Even though the broccoli is roasting. Combine the couscous with the broth in a pot. Bring to a boil, decrease to a simmer, and cook till the broth is absorbed and the couscous is tender, about 10 minutes. Eliminate from heat and let rest whilst finishing the rest of the recipe.
  • Combine the components for the dressing in a bowl and whisk vigorously. Thin with water if required, the dressing must be simply pourable- this will aid it cover the couscous prior to it all soaks in.
  • When almost everything is prepared, toss the broccoli in a bowl along with the couscous, and the sliced almonds. Pour the dressing more than and toss till almost everything is properly combined.

Disclosure: This recipe was developed in partnership with Bob’s Red Mill. All thoughts and opinions are my personal. It is content material like this that assists me maintain this web site operating to deliver the vegetarian recipes you see just about every week.