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Roasted Broccoli Salad with Couscous

4.80 from 10 votes

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A delicious and easy broccoli salad recipe with roasted broccoli you’ll be craving every day! Dress up the bowl with whole wheat couscous, tahini sauce and crunchy toasted nuts for a simple, healthy meal.

Roasted Broccoli Salad

We really do love broccoli in all forms, but roasted broccoli wins best in show around here.

Forget about munching on raw broccoli spears. 

Or even the usual ways of actually cooking broccoli, including boiling, steaming or pan-frying.

No offense, but if you want to make broccoli taste simply delicious in a salad, just try roasting it.

Roasted Broccoli Salad with Couscous and Lemon Tahini Sauce

Roasting broccoli — and cauliflower too — is the best way to bring out the best of broccoli’s sweet and nutty nature.

The best part of perfectly roasted broccoli is getting a mix of charred edges and tender broccoli buds all in one bite.

This recipe puts the broccoli florets (and parts of the stalk, too) at the center of a healthy salad bowl.

Seriously though, if you’re not already on the roasted broccoli train, please try this method and get back to me with your thoughts.

Roasted Broccoli Salad with Couscous and Lemon Tahini Sauce

Ingredients in roasted broccoli Salad

After roasting on a basic sheet pan with olive oil and salt, toss the bite-size broccoli with slivered garlic, fresh red chili and nutty whole wheat pearl couscous.

The whole thing is sauced with my favorite lemon tahini Caesar dressing, a creamy sauce you’ll want to drizzle on everything.

Because I love the texture,  I added some chopped hazelnuts to punctuate the toasty flavors of the salad and add some crunch.

To make this salad a one-bowl and done meal, I added cooked whole wheat pearl couscous, which is a type of small pasta also known as Israeli couscous.

The whole wheat couscous is especially good with this salad, because it has a nutty flavor and al dente texture that goes beautifully with everything else going on.

Roasted Broccoli Salad with Couscous and Lemon Tahini Sauce

Winter broccoli is the best!

Roasted broccoli salad is a perfect cold weather/winter salad, especially if you’re interested in eating seasonally.

Did you know the colder months are best growing seasons for broccoli?

Yep, it’s true.

Like its siblings cauliflower, Brussels sprouts and kale — all members of the cabbage family — broccoli becomes even sweeter in the winter after a frost.

These vegetables magically produce sugars in reaction to cool temperatures. 

That must be the reason these vegetables taste sooo good roasted — those natural plant sugars concentrate and become absolutely delicious.

Roasted Broccoli Salad

How to prepare broccoli for roasting

  • Slice the head off the lower stem, keeping about 4 inches of light green stalk and the florets (compost the tougher bottom stem).
  • Trim off the florets and cut into bite-sized pieces, about 2-inches around.
  • Peel the stalk if it seems tough. Slice it into coins or chunks about 1/4-inch thick and toss with florets on your roasting pan.
  • Add olive oil and salt and toss the broccoli pieces around the pan with your hands, making sure they get coated evenly.
Sheet Pan Roasted Broccoli Salad with Couscous and Lemon Tahini Sauce

What to serve with roasted broccoli salad

  • This recipe makes a complete meal. You can serve it as meatless main dish, or a side dish.
  • Serve it as a base for cooked protein like simple cooked meat, poultry or fish.
  • Or throw in some chickpeas or lentils to keep it completely vegetarian.
  • It’s also a perfect option to pack for lunch or a meal away from home.

This salad is topped with my favorite all-purpose lemon tahini dressing. It’s a tangy and punchy in flavor and blends into a nice creamy sauce.

Dressing for Broccoli Salad

Trust me – you might want to double this dressing recipe – it’s so good! Use it to make a Tahini Caesar Salad, or use it as a healthy dip for vegetables. It keeps well for at least a week in the fridge.

Roasted Broccoli Salad

Roasted Broccoli Salad with Couscous and Lemon Tahini

Karen Tedesco
This roasted broccoli salad is so, so good! Make this easy recipe to serve as healthy vegetarian main course or base of grain bowl. Sheet pan roasted broccoli with whole wheat pearl couscous, hazelnuts and a creamy lemon tahini sauce.
Print Pin Text
4.80 from 10 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine Vegetarian
Servings 4 servings


For the salad

  • 1 large bunch broccoli, about 2 pounds, trimmed into bite-size florets (about 8 cups florets and tender stalk)
  • 1/4 cup (60 ml) extra-virgin olive oil
  • Kosher salt
  • 1 fresh red chili pepper, such as Fresno or cayenne, thinly sliced
  • 1 clove garlic, grated or finely chopped
  • 1/2 cup (85.5 g) pearl couscous
  • 1 cup Italian parsley leaves, loosely packed
  • 1/4 cup (30 g) toasted chopped hazelnuts

Lemon Tahini Dressing

  • 1/4 cup (60 g) tahini
  • 1/4 cup fresh lemon juice
  • 1 garlic clove
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon plain yogurt
  • 2 tablespoons grated Pecorino Romano or Parmesan cheese
  • 1/4 cup cold water
  • 1/2 teaspoon fine sea salt


  • Heat oven to 425 degrees.
  • Toss the broccoli on a rimmed baking sheet with the olive oil and 1 teaspoon salt. Roast for 20-25 minutes, until the broccoli is tender and beginning to char in places (yum!).
  • Remove the broccoli from the oven and stir in the chili and garlic.
  • While the broccoli is in the oven, bring a saucepan of salted water to a boil. Cook the couscous until al dente, about 12 minutes. Drain and transfer to a serving bowl.
  • Add the broccoli to the bowl along with the parsley and couscous. Drizzle with 1/4 cup of the tahini dressing and stir to blend. Sprinkle with the hazelnuts and serve additional dressing on the side.

To make the dressing:

  • Combine the ingredients in a mini food processor (or a medium bowl with a fork or whisk). Blend until smooth. Add more water, salt and/or lemon juice to taste.

Karen’s Notes and Tips

Substitute toasted almonds, pine nuts or 2 tablespoon sesame seeds for the hazelnuts.
To toast nuts, spread on a sheet pan and place in a 350 degree oven for 10 -12 minutes.


Serving: 1g | Calories: 503kcal | Carbohydrates: 34g | Protein: 12g | Fat: 38g | Saturated Fat: 5g | Sodium: 401mg | Potassium: 734mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2230IU | Vitamin C: 163mg | Calcium: 163mg | Iron: 3mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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One Comment

  1. 5 stars
    This recipe is fabulous – so quick and tasty