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Vegan Broccoli Salad with Couscous, Raisins + Almonds

May 7, 2020 by Emily Brees 3 Comments - This post may contain affiliate links.

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A quick + easy weeknight dish, this Vegan Broccoli Salad is so simple it’s made in just one pot! Broccoli, onions, chickpeas, couscous, curry, raisins and lemon topped with toasted almonds for a meal packed with healthy and satisfying flavors. Add harissa paste for some spicy heat!

Vegan Broccoli Salad with Couscous with sliced lemons and bowl of harissa paste

When I was visiting Morocco I took a cooking class and made the “real deal” couscous. It requires a special pot and a process that has 3 steps.

While that was an amazing experience and taste, this Broccoli and Couscous recipe requires just a 5 minute steam to cook. Now that’s my kind of everyday cooking!

How to Make Vegan Broccoli Salad

What I love about this salad is the combination of salty, sweet, and spicy. There’s a little crunch from the toasted almonds and big spoonfuls of couscous are always so inviting! Plus all the healthy broccoli of course!

Vegan Broccoli Salad with Couscous close up

Step 1: Sauté Onions.

Season onions with salt and pepper. Sauté until soft and fragrant. Then mix in curry powder.

onions in a frying pan with curry powder

Step 2: Add Chopped Broccoli

Add broccoli and a 1/4 cup water. Season with salt and pepper. Sauté until tender.

chopped broccoli

Step 3: Add Chickpeas, Garlic, and Raisins.

Then add rinsed and drained chickpeas, raisins, garlic, salt and 1 cup water. Bring to a boil.

chickpeas, garlic and raisins going into the pan

Step 4: Stir in Couscous.

When the water is starting to boil, add in couscous. Stir to incorporate, cover and remove from heat. Let the couscous sit and steam for 5 minutes.

couscous going into pan

While you’re waiting, toast the almonds. Dry toast them over medium heat on the stove top for 3-4 minutes until starting to brown. WATCH THEM CAREFULLY. DON’T WALK AWAY!

toasted almonds

After 5 minutes, fluff the couscous with a fork and squeeze lemon juice into the couscous. Top with toasted almonds.

Vegan Broccoli Salad with Couscous

Add harissa paste to kick up the heat if you like! It complements the sweet bites of raisins, curry and toasted almond flavors.

Other recipe ideas with Harissa

Roasted Tomato Soup with Harissa
Spicy Roasted Tomato Pasta Salad is the most delicious way to use cherry tomatoes - especially if they're homegrown! Orzo pasta tossed with sweet roasted tomatoes, fresh spinach, toasted walnuts then seasoned with lemon and harissa to create a spicy and sweet pasta salad with a nutty crunch. | #PASTA | #SALAD | #TOMATOES | #VEGETARIAN | #Recipes at OatandSesame.com
Spicy Orzo Pasta Salad
Moroccan Vegetable Couscous
Vegan Broccoli Salad with Couscous with spoon

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5 from 2 votes
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Vegan Broccoli Salad with Couscous, Raisins + Almonds
Prep Time
10 mins
Cook Time
20 mins
 

A quick + easy weeknight dish, this Vegan Broccoli Salad is so simple it's made in just one pot! Broccoli, onions, chickpeas, couscous, curry and lemon topped with toasted almonds for a meal packed with healthy and satisfying flavors.

Course: dinner
Cuisine: American, Moroccan
Keyword: Couscous
Servings: 6
Calories: 450 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 tsp curry powder
  • 2.5 cups chopped broccoli (bite-sized pieces)
  • 3 cloves garlic, chopped
  • 15 oz canned chickpeas, rinsed + drained
  • 1/3 cup golden raisins
  • 1.25 cup water (divided)
  • 3/4 cup dry couscous
  • kosher salt
  • 1/2 lemon, juice only
  • 1/3 cup sliced almond, toasted
  • harissa paste, to taste
Instructions
  1. In a large saucepan, heat the oil over medium-high heat.

  2. Add chopped onion. Season with a few pinches of salt and pepper. Sauté 3-4 minutes until starting to soften.

  3. Add curry powder. Stir to incorporate.

  4. Add chopped broccoli, another couple pinches of salt and 1/4 cup water. Cook over medium-high heat, tossing occasionally, until tender, 2 to 3 minutes.

  5. Stir in garlic, chickpeas, raisins, 1 cup water, and ½ teaspoon salt. Bring to a boil.

  6. Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.
  7. Mix in fresh lemon juice.

  8. Top with toasted almonds. (Dry toast them over medium heat on the stove top for 3-4 minutes until starting to brown.)

  9. Serve with harissa paste + additional lemon wedge. Add more salt and pepper to taste.

Nutrition Facts
Vegan Broccoli Salad with Couscous, Raisins + Almonds
Amount Per Serving (1 g)
Calories 450
* Percent Daily Values are based on a 2000 calorie diet.

More Broccoli Recipes Picked for YOU

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Broccoli Couscous salad
Previous Post: « Date Shake – Vegan + GF
Next Post: Healthy Chocolate Peanut Butter Date Balls »

Reader Interactions

Comments

  1. angiesrecipes

    May 14, 2020 at 2:28 am

    A stress-free, delicious, and healthful dish!

    Reply
  2. Nora

    December 9, 2023 at 4:56 pm

    They don’t sell harissa paste where I live, would adding a bit of tomato paste go well?

    Reply
    • Emily Brees

      December 10, 2023 at 12:17 am

      Hi Nora. Thanks for reaching out. Harissa is peppers, so it’s meant to add just a small kick. You could add just a bit of your favorite hot sauce. Here is a list of substitutions from one of my favorite spice shops: https://www.thespicehouse.com/blogs/news/harissa-substitute

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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