This post is also available on: Deutsch
* Dieser Beitrag kann Affiliate-Links enthalten!
Salads are a delicious and healthy meal that anyone can make. They are quick to prepare, easy to use and can be varied with different ingredients. In this blog post we show you how to prepare a couscous feta salad with oven broccoli.
We love couscous salads! They are quick to make, taste fantastic and can be wonderfully varied. In this recipe we use oven broccoli. The oven broccoli is a real delicacy. It not only tastes good, but is also very healthy.
What is couscous?
Wondering what couscous is? Well, it’s a tasty dish made with balls of grated durum wheat, barley or millet semolina. These will then be mixed with water and salt. The grains are then boiled and steamed until soft and fluffy. Couscous can be served as a side dish or as a main course and is a popular meal in many countries, particularly in North Africa and the Middle East.
Couscous is a healthy and nutritious grain and is high in fiber. Fiber is important for healthy digestion and can help lower cholesterol levels. Couscous is also rich in iron, calcium and vitamin B6. These nutrients are important for the health of bones, teeth and hair. Couscous is a healthy alternative to pasta or rice and can be combined with various vegetables and spices.
Would you like to prepare a delicious couscous feta salad with roasted broccoli?
Then you are exactly right here! Here’s how you can easily prepare this delicious dish yourself.
First of all, you need to cook the couscous according to the package directions. In the meantime, you can cut the broccoli into small florets and place them on a baking sheet lined with baking paper. Now roast the broccoli in a preheated oven at 200 degrees for about 20 minutes until it is nice and crispy.
When the couscous is ready, place in a large bowl and add the crumbled feto or feta, radishes, spices, onions, seeds, and the roasted broccoli florets and chickpeas.
if you like our couscous salad with feta, you might also be interested in these dishes:
- vegan stuffed sweet potatoes with beetroot and avocado
- grilled romaine lettuce with tomato and olive salsa
- baked sweet potatoes with cherry salsa
- Vegetable skewers from the oven
- baked kohlrabi with sesame and veto
- Bake a rustic wild garlic baguette yourself
Couscous Feta Salad with Oven Broccoli
- 200 G Couscous*
- 1 broccoli
- 1 can Chickpeas* about 300g
- 1 Red onion
- 1 Federation radish
- 1 spring onions
- 30 G pumpkin seeds*
- 100 G feto* or feta if not vegan
- 2 el madras curry*
- 1 small bunch of dill
- 1 small bunch of mint
- 1 lemon Organic or untreated
- 1 tsp maple syrup*
- 3 el native olive oil*
- kosher salt*
- Black pepper* from the mill
- Preheat the oven to 200°C.
- Boil 400ml lightly salted water. Pour the couscous into the boiling water and remove the pan from the heat. Leave to swell in the closed pot for about 10 minutes. Spice up with a gift.
- Drain the chickpeas in a colander, rinse and drain well. In a bowl, toss with 1 tablespoon and 1 tablespoon olive oil and a pinch of salt and pepper. Spread the chickpeas evenly on a baking tray lined with baking paper and roast in the oven (middle rack) for about 10 minutes .
- In the meantime, divide the broccoli into small florets and cut the stalk into small cubes (approx. 0.5 x 0.5 cm). Like the chickpeas, mix with olive oil, remaining curry, salt and pepper. Place on a second baking sheet, place in the oven with the chickpeas (top shelf) and roast for a further 10 minutes .
- Wash radishes and cut into slices or sticks.
- Peel and finely dice the onion.
- Rinse the dill, shake dry and chop together with the stalks.
- Finely chop 4-5 leaves of the mint.
- Roast the pumpkin seeds in a pan without adding fat.
- Finely grate the lemon zest. Put aside.
- Halve the lemon and squeeze the juice from one half. Cut the other half into wedges and set aside.
- Place the couscous in a large bowl, season with the remaining olive oil, salt, pepper, lemon zest, lemon juice and maple syrup.
- Crumble feto (feta if not vegan) and add ⅔ to the couscous. ⅓ Reserve for serving.
- Fold the dill, mint, radishes, broccoli, chickpeas, pumpkin seeds and onion into the couscous.
- Season again and leave to stand for about 30 minutes.
- To serve, transfer to bowls or plates and serve sprinkled with remaining feto.
- Enjoy garnished with mint and chopped spring onions.
Pin this vegan couscous feta salad recipe on Pinterest to cook later
Couscous is easy to prepare and can be served both as a main course and as a side dish. Couscous dishes are a healthy and tasty meal that is quick and easy to prepare.
In summary, roasted vegetable salads are a healthy and tasty alternative to regular salads. They are easy to prepare and can be combined with a variety of different vegetables and spices. Roasted vegetable salads are a healthy meal that’s both filling and nutritious. They are therefore suitable for both a main meal and a light snack.