Couscous Salad Recipe With Broccoli, Feta & Oranges (High Protein, High Fiber, 20 Minutes) by Jan Mostrom

I often eat salads for lunch (and sometimes dinner). I really enjoyed this couscous salad recipe with broccoli, feta and oranges. The vegetarian salad recipe is a filling one-dish meal, but doesn’t weigh you down. Add a biscuit or slice of whole-grain bread and you have a quick and easy lunch or dinner that is also wonderful the next day.

Did you know that couscous is not a grain, but more like pasta? It is made from durum wheat semolina that's rolled into balls. There are several kinds of couscous: Moroccan couscous, pearl (Israeli) couscous and Moghrabieh (Lebanese) couscous.

To make this high-protein and high-fiber couscous salad recipe you will need to gather the following wholesome ingredients from your fridge and pantry: couscous, a lime for juicing, honey, ground cumin, olive oil, green onions (scallions), a Fresno chili or jalapeno pepper, fresh broccoli, feta, pistachios and either fresh basil, mint or parsley.

Not only is this couscous pasta salad recipe delicious and filling, it is also loaded health benefits. Check out the health benefits of couscous, the health benefits of oranges, the health benefits of pistachios, the health benefits of feta and the health benefits of broccoli.

Serve this healthy pasta salad recipe for lunch or dinner as a side dish. This refreshing salad is also good for meal-prepping. 

Cuisine: American
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 small navel orange, half juiced (about 3 tablespoons and half peeled and cut into bite-size pieces
• 1 lime, juiced (about 1 tablespoon)
• 2 teaspoons honey
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil
• 2 scallions (green onions), thinly sliced
• 1 red Fresno chile or jalapeño, sliced into thin rounds (remove the ribs and seeds for less heat), divided 
• 1 1/2 cups pearl couscous
• 1 medium head broccoli, cut into florets, or 10 - 12 ounces frozen florets (4 to 5 cups total)
• 1/2 cup feta, crumbled
• 1/4 cup unsalted dry roasted pistachios, whole or roughly chopped
• 1/4 packed cup fresh mint, basil or parsley, finely chopped

Here's how to make it: 

1. In a large serving bowl add the orange juice, lime juice, olive oil, honey, cumin and a pinch of salt. Whisk to combine. Add the scallions and half the chilis if using. Set aside.
   
2. Place a large stock pot on the stove on medium-high heat. Add the couscous and stir for 3 to 4 minutes to lightly toast.
   
3. Add 3 cups of water to the quinoa and a tablespoon of salt. Cover and bring to a boil. Once the couscous has come to a boil, reduce the heat to maintain a simmer (still boiling but not a rapid or full boil). Cook according to package directions, about 7 to 8 minutes.
   
4. During the last 3 to 4 minutes of the cooking time add the broccoli florets and stir.
   
5. When done (the broccoli will be fork tender), drain and add the couscous and broccoli mixture to the salad bowl with dressing and toss to combine.
   
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6. Add the feta, pistachios, orange pieces, herbs and the remaining chilis, if using. Toss well, taste and add more salt and pepper if needed.
   
7. Serve immediately or at room temperature. You can store this salad in the refrigerator for up to five days.
   

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