whole wheat couscous and charred broccoli salad

Hearty, with a balance of textures and flavors that make it a perfect one-bowl meal.

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1 cup whole wheat couscous (I use the Les Moulins Mahjoub Mhamsa Whole Wheat Couscous, which is the best couscous I have ever had, but Israeli couscous or traditional couscous will work as well), prepared according to package’s directions
1 small head broccoli, cut into florets
3 Tbsp plus 1 tsp olive oil
Kosher salt and freshly ground black pepper
1/3 cup dried cranberries
1/3 cup mixed pumpkin and sunflower seeds
1/4 cup parmesan, shaved, plus more for serving (optional)

1. Prepare the couscous.
2. Preheat oven to 400 F. Toss broccoli florets with 1 tsp of olive oil. Season with salt and pepper and roast for about 15 minutes, or until charred.
3. Drizzle the remaining 3 Tbsp olive oil into the couscous. Add charred broccoli, cranberries, seeds, and parmesan cheese (omit to make it vegan). Stir gently to combine.
4. Serve warm or room temperature, with more parmesan, if desired.


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