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Vegan Broccoli Salad with Couscous, Raisins + Almonds

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
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 450 kcal


  • 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


  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.