Just because it’s cold outside, doesn’t mean you have to give up salads altogether. This delicious warm broccoli couscous salad is the perfect way to get your nutrients!

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Why You’ll Love This Recipe

  • If you live in a colder climate like me, you’ll appreciate a salad you can enjoy in the winter. This warm broccoli couscous salad is vibrant and delicious, while also making you warm and cozy.
  • In addition to broccoli and couscous, this recipe features a huge variety of ingredients. It means that you get to enjoy all the necessary nutrients and keep your digestive system happy.
  • I’ll admit that the recipe may look a little intimidating but I PROMISE it is much easier than it seems. This is in part a sheet pan recipe, and other elements of the salad can be made while broccoli and chickpeas are in the oven.
  • Speaking of different elements, that tahini dressing is to die for! It is creamy, tangy, punchy, and savory. It complements the rest of the warm broccoli couscous salad perfectly!
  • If you love meal prep (or trying to get into meal prep), this is a great recipe to have on hand. Once the roasted veggies, couscous, dressing, and add-ons are prepped, you can enjoy this salad throughout the week.

Benefits of Broccoli

There is a good reason why broccoli is one of the central ingredients in this salad. Broccoli is a nutrient-dense vegetable that offers a wide range of health benefits.

  • Nutrient-Rich. Broccoli is rich in essential nutrients, including vitamins C, K, and A. It also contains folate, fiber, manganese, potassium, and other micronutrients, contributing to overall health.
  • Antioxidant Properties. Broccoli contains antioxidants, such as sulforaphane, which have been associated with reduced oxidative stress and inflammation. Antioxidants help protect cells from damage caused by free radicals.
  • Heart Health. The fiber, potassium, and antioxidants in broccoli contribute to cardiovascular health. The fiber helps lower cholesterol levels, while potassium helps regulate blood pressure.
  • Digestive Health. The fiber in broccoli supports a healthy digestive system by promoting regular bowel movements and preventing constipation.
  • Eye Health. Broccoli contains compounds like lutein and zeaxanthin, which are beneficial for eye health. These antioxidants may help protect the eyes from age-related macular degeneration and cataracts.

Incorporating broccoli into a balanced and varied diet can contribute to overall health and well-being. It’s worth noting that the specific health benefits may vary based on individual health conditions and dietary patterns.

Couscous: Is It A Grain?

Couscous is a traditional North African dish made from crushed and steamed wheat, typically served as a staple in many Mediterranean and Middle Eastern cuisines. It is a versatile ingredient that can be used in a variety of dishes, from salads to main courses.

Although many people mistake it for a type of grain, couscous is actually close to being a type of pasta.

To make couscous, high-quality durum wheat is milled to course semolina flour. It is then combined with water to create dough, which is later granulated to look like grain.

There are two main types of couscous: regular couscous (also known as Moroccan couscous or instant couscous) and pearl couscous (also known as giant couscous). This warm broccoli couscous salad uses the latter.

How to Make This Recipe

I should let you know in advance that this recipe is made using several different methods. That said, it’s easier than it sounds! A lot of the steps can be simultaneous.

Start by preheating the oven to 400F and lining a baking sheet with parchment. Toss the broccoli and chickpeas with spices and olive oil and roast for about 20 minutes until the chickpeas are crispy and the broccoli is soft.

While the broccoli and chickpeas are in the oven, it’s time to make couscous. Add the couscous and the vegetable broth to a saucepan and bring to a simmer. Cook covered until the liquid is fully absorbed. If at that point, the couscous isn’t fully tender, add a little bit of water and let it steam longer.

While your couscous, broccoli, and chickpeas are cooking, let’s make the dressing. All you have to do is combine tahini, lemon juice, mustard, nooch, water, olive oil, salt and pepper in a jar. Shake or whisk until the liquid emulsifies. 

Once every other element is ready, it’s time to enjoy the salad. Add the cooked couscous to a salad bowl, followed by roasted chickpeas and broccoli, herbs, vegan feta, and pistachio nuts.

Drizzle the dressing over the top and enjoy immediately.

Hack It!

  • This salad is equally tasty cold as it is warm. If you’re not eating all of it in one go, it will last up to 4 days in the fridge. If you prefer it warm, store the couscous, chickpeas and broccoli separately from the herbs, feta, and the dressing. Reheat the former and combine just before serving.
  • I am quite lucky to have access to vegan cheese alternatives, including feta. You can either forego it altogether or make your own tofu feta at home.
  • As for pistachios, they can be subbed for other types of nuts or seeds if you have an allergy, preference, or financial constraints.
  • Some stores may carry gluten-free couscous. If not, this salad works wonderfully with quinoa as the gluten-free alternative.

Other Recipes You’ll Love

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warm broccoli couscous salad served with the dressing in a ramekin close up

The Recipe: Warm Broccoli Couscous Salad

A delicious and nutritious warm salad to keep you cozy in the fall and winter.
5 from 61 ratings


  • 2 heads broccoli, broken into florets, stalks chopped or saved for another recipe
  • 15 oz chickpeas, 1 can, drained and rinsed
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp olive oil

Fresh ingredients

  • ¼ cup pistachios, or walnuts, chopped
  • 1 handful fresh dill, large, chopped
  • 1 handful fresh parsley, large, chopped
  • ½ cup vegan feta, crumbled, optional


  • 1 cup pearl couscous, whole wheat or regular, quinoa or rice subbed
  • cup vegetable broth, plus more if needed

Tahini dressing

  • 3 tbsp tahini
  • 2 lemons, juiced
  • 1 tbsp mustard, heaping
  • 1 tsp nutritional yeast
  • 1 tbsp warm water
  • 3 tbsp olive oil, optional
  • salt and pepper, to taste



  • Preheat the oven to 400F and line a baking sheet. Add the broccoli and chickpeas to the sheet pan, and then toss in the spices and olive oil until evenly cover. Roast until the chickpeas are crispy and broccoli is tender, approximately 20 minutes.
  • While the broccoli and chickpeas roast, make your couscous. Combine the couscous with the vegetable broth in a sauce pan. Bring to a boil, and then lower the heat and simmer covered, until the liquid is absorbed and the couscous is tender. 
  • While your couscous cooks, make your dressing. In a jar, combine all listed ingredients, and shake until a smooth dressing is formed. 
  • In a bowl, add the couscous, then your roasted chickpeas and broccoli, followed by your herbs, vegan feta and pistachio. Pour the dressing over top, and serve. Enjoy immediately, or store in the fridge for up to 4 days. 
Calories: 740.5kcal, Carbohydrates: 95.8g, Protein: 32.2g, Fat: 30.3g, Saturated Fat: 5.3g, Polyunsaturated Fat: 6.9g, Monounsaturated Fat: 15.2g, Cholesterol: 10mg, Sodium: 912.2mg, Potassium: 1591.9mg, Fiber: 21.5g, Sugar: 13.8g, Vitamin A: 2384IU, Vitamin C: 309.6mg, Calcium: 250.2mg, Iron: 7.2mg