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!
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!
Step 1: Sauté Onions.
Season onions with salt and pepper. Sauté until soft and fragrant. Then mix in curry powder.
Step 2: Add Chopped Broccoli
Add broccoli and a 1/4 cup water. Season with salt and pepper. Sauté until tender.
Step 3: Add Chickpeas, Garlic, and Raisins.
Then add rinsed and drained chickpeas, raisins, garlic, salt and 1 cup water. Bring to a boil.
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.
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!
After 5 minutes, fluff the couscous with a fork and squeeze lemon juice into the couscous. Top with toasted almonds.
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
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.
- 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
In a large saucepan, heat the oil over medium-high heat.
Add chopped onion. Season with a few pinches of salt and pepper. Sauté 3-4 minutes until starting to soften.
Add curry powder. Stir to incorporate.
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.
Stir in garlic, chickpeas, raisins, 1 cup water, and ½ teaspoon salt. Bring to a boil.
Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.
Mix in fresh lemon juice.
Top with toasted almonds. (Dry toast them over medium heat on the stove top for 3-4 minutes until starting to brown.)
Serve with harissa paste + additional lemon wedge. Add more salt and pepper to taste.
More Broccoli Recipes Picked for YOU