Lemon Broccoli Couscous Salad with Almonds

This salad is heavy on the lemon flavor and you actually use more lemon than olive oil in the dressing. When dressing salads that have starchy ingredients (grains, potatoes, legumes, pasta, etc.), I like to use a more tart dressing, because it soaks up so well into each of the ingredients, making leftovers just as tasty as the day you made it.

Here’s how I made it!

All you need for this is some cooked couscous, steamed tender-crisp cold broccoli, cherry tomatoes, bell peppers, cucumber and almonds. For the dressing, you need lemon juice, EVOO, garlic, dijon mustard, honey or maple syrup and some dried oregano.

Toss everything together with your lemony dressing, and top with almonds. I served this with chicken breasts that I made in the air fryer.

Recipe

Ingredients:

• 3 cups dried pearl couscous, cooked as per package directions, and cooled.

• 1 bell pepper, any colour, finely diced

• 1/2 cucumber, finely diced

• 2 cups cherry tomatoes, quartered

• 2 cups broccoli that has been quickly steamed, cooled and chopped

• sliced almonds to garnish

  For the dressing:

• juice from 3 lemons, about 1/2 cup

• 2 cloves minced garlic

• 2 tsp honey or maple syrup

• 1 tbsp dijon mustard

• 1 tsp dried oregano

• salt and pepper to taste

• scant half a cup EVOO

Directions:

1. Whisk your lemon dressing ingredients and set aside.

2. Assemble your cooled couscous with all the other salad ingredients and toss with 1/2 the dressing to start. Taste and add more to your liking. I didn’t use everything, so I kept the leftovers in the fridge.

3. Top with almonds and enjoy.