Roasted Broccoli Salad with Couscous and Cirtrus Tahini Dressing



  • 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


  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.

I’m Brandy, and I am passionate about helping people improve their relationship with food and address their health concerns.