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Broccoli Salad with Couscous and Tahini Dressing

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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.

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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. continue reading

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