Vegan recipe – Pearl couscous salad with broccoli
A vegan salad simple warm winter cream, but so good! Pearl couscous, roasted broccoli, roasted hazelnuts and tahini sauce. Do not hesitate to vary the pleasures by replacing the couscous with barley, spelled or other cereal!
- 300 g broccoli, (flowers)
- 15 ml olive oil
- 300 g pearl couscous
- 45 key vegetables soup
- 40 g Hazelnut, crushed
Sauce
- 30 ml olive oil
- 1 clove garlic, crushed
- 3 case tahini
- 45 ml lemon juice
- 2 case nutritional yeast
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Preheat the oven to 210°C.
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Put the florets in a salad bowl, add the olive oil, salt, pepper, mix well then place them on the baking sheet lined with baking paper. Bake for 20 minutes until tender and beginning to brown.
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Meanwhile, cook the couscous in the broth according to the packet instructions.
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Prepare the sauce by mixing the ingredients. Add a little water until you get the desired consistency.
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Mix the broccoli with the couscous, add the sauce, finish with the hazelnuts.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.
