Pearl Couscous Salad


For the Salad:

  • 1 bunch broccoli (1 1/2 pounds), cut into small florets (about 4 cups)
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 2 tablespoons extra-virgin olive oil 
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry pearl couscous
  • 1/3 cup walnuts, toasted 
  • 1 tablespoon capers
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup grated Pecorino cheese

For the Pesto:

  • 1/2 cup fresh basil
  • 1/4 cup walnuts, toasted
  • 1 small garlic clove
  • 2 tablespoons extra-virgin olive oil
  • juice and zest from one lemon
  • kosher salt and freshly-ground black pepper


  • Preheat oven to 400°F. 
  • Place the broccoli and chickpeas side-by-side on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper. Roast until the broccoli is tender and lightly browned, tossing once, about 20 minutes. 
  • Cook the couscous according to package instructions (we like to cook it in veggie stock, but salted water is also fine).
  • To make the pesto: Finely chop the basil, walnuts, and garlic; transfer to a small bowl. Stir in the olive oil, lemon juice and zest, and season with salt and pepper.
  • Toss the couscous with the broccoli, chickpeas, walnuts, capers, and red pepper flakes. Stir in half the pesto. Taste and season with more pesto, salt, and/or pepper if necessary. Top with pecorino.

Source: Double Thyme

by Rabat Manzil