Roasted Broccoli Salad with Couscous and Cirtrus Tahini Dressing

Ingredients:

• 1 large bunch broccoli, trimmed into bite-size florets (about 8 cups florets and stalk)
• 2 tbsp extra-virgin olive oil
• ½ tsp salt
• ½ cup pearl couscous
• 1 fresh red bell pepper, thinly sliced
• 4 cloves garlic, grated or finely chopped
• 1 cup Italian parsley leaves, loosely packed
• ½ tsp crushed red pepper
• 2 tbsp pumpkin seeds

Lemon Tahini Dressing:

• ¼ cup (60 g) tahini
• ¼ cup fresh lemon juice
• 2 garlic cloves 
• 3 tbsp extra virgin olive oil
• 1 tbsp plain Greek yogurt
• 2 tbsp grated Parmesan or Romano cheese
• ¼ cup cold water
• 1/3 teaspoon salt
• ¼ teaspoon pepper

Directions: 

1. Heat oven to 425 degrees.
2. Toss the broccoli on a rimmed baking sheet with the olive oil and ½ teaspoon salt. Roast for 20 minutes, or until the broccoli is tender and beginning to char in places.
3. While the broccoli is in the oven, bring a saucepan of water to a boil. Cook the couscous until al dente, about 10-12 minutes. Drain and transfer to a serving bowl. 
4. Remove the broccoli from the oven and stir in the red bell pepper, garlic, and crushed red pepper.
5. Add the broccoli and chopped parsley to a bowl along with the couscous. Drizzle with ¼ cup of the tahini dressing and stir to blend. Sprinkle with pumpkin seeds and serve additional dressing on the side.

To make the dressing:

1. Combine the ingredients in a mini food processor (or a medium bowl with a whisk). Blend until smooth. Add more water, salt and/or lemon juice to taste.