Kickin' Roasted Broccoli Couscous Salad 

4 servings – 20 minutes

Submitted by Jesse Koenig

This vibrant and flavorful salad is perfect for a quick and easy lunch or dinner. It's packed with nutritious ingredients, including roasted broccoli and couscous, and has a spicy kick from the addition of sriracha and a tangy dressing. You can even add or swap veggies and fruits! Whether you're looking for a healthy vegetarian option or just want to mix up your salad game, this recipe is sure to satisfy.

Ingredients: 

· 3 tsp Honey

· 1½ tsp Ground Cumin

· Kosher Salt

· Fresh Cracked Black Pepper

· 4 tbsp Olive Oil

· 1 tsp Sriracha

· 1 ½ cup Pearl Couscous

· ½ cup Crumbled Cotija or Feta Cheese

· ¼ cup Unsalted, Dry Roasted Pistachios – roughly chopped

· 2 Medium Oranges – ½ juiced, 1 ½ peeled and cut into ½ inch pieces

· 1 Lime – juiced

· 2 scallions – thinly sliced

· 1 Medium Head of Broccoli – 12oz cut into bite-sized pieces

· ½ cup Cherry tomatoes – halved

· ¼ cup Shredded Carrots

· ¼ packed cup Parsley – finely chopped

Steps:

1. Prepare the dressing – In a large bowl, add ½ of an orange, juiced, 1 lime, juiced, 2 tsp Honey, 1 tsp of sriracha, ½ tsp ground cumin, and ½ tsp of salt. While constantly whisking, incorporate 2tbsp of olive oil until the honey is dissolved and the dressing is homogenous. Mix in scallions.

2. Prepare broccoli coating – Preheat oven to 400° F while preparing broccoli. In a medium bowl, add 2 tbsp of Olive Oil, 1tsp of honey, 1 tsp of cumin, 1 tsp of salt, 1 tsp of fresh cracked black pepper. Whisk until homogenous. Add the broccoli and mix until coated.

3. Roast the broccoli – Roast the broccoli in the 400° oven for 10 minutes until lightly charred and cooked through. Set aside.

4. Prepare the couscous – In a large, lidded pot over medium heat, toast the couscous for 4 minutes, occasionally stirring until lightly toasted and fragrant. Add 3 cups of water to the pot along with 1 tbsp of salt. Bring to a boil, then reduce heat to a simmer and cook couscous to package instructions (usually 8 minutes). Drain well and transfer to large dressing bowl.

5. Combine – Mix couscous until well coated with the dressing. Mix in tomatoes, roasted broccoli, parsley, carrots, orange pieces, pistachios, and most of the cotija/feta (reserve 1 tbsp of cotija/feta for topping). Season to taste with salt and pepper, top with reserved cotija/feta and serve.