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Warm Broccoli Couscous Salad with roasted broccoli couscous chickpeas fresh herbs pistachios and feta in a large serving bowl

Warm Broccoli Couscous Salad

Roasted broccoli and chickpeas tossed with fluffy couscous, feta, fresh herbs, and pistachios. A hearty, no-wilt salad that holds up well for meal prep and work lunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head broccoli, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 cup couscous
  • 1 cup boiling water or vegetable broth
  • 1/2 cup crumbled feta
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped pistachios
  • 1 whole lemon, juiced

Equipment

  • Baking Sheet
  • Large mixing bowl

Method
 

  1. Roast broccoli and chickpeas with olive oil, salt, and pepper until charred.
  2. Steep couscous in boiling water or broth, then fluff with a fork.
  3. Combine roasted broccoli and chickpeas with couscous.
  4. Stir in feta, herbs, and pistachios.
  5. Drizzle with olive oil and lemon juice, then toss and serve.

Notes

  • Roast vegetables in a single layer for the best char.
  • Fluff couscous immediately after steeping to avoid clumping.
  • Holds up well for meal prep up to 4 days.
  • Add a squeeze of fresh lemon before eating leftovers.