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🍽️ Couscous Broccoli Salad

265 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Prepare the broth according to the package instructions and bring it to a boil in a pot.
  2. 2. Place the couscous in a bowl and pour 300 ml of the hot broth over it.
  3. 3. Cover the bowl and let the couscous swell for about 10 minutes.
  4. 4. Wash the broccoli and cut off the hard stem at the bottom.
  5. 5. Place the broccoli florets with the stem end facing down into the boiling broth.
  6. 6. Cook the broccoli over medium heat with the lid closed for about 10 minutes.
  7. 7. Wash the cucumber and cut it into small cubes.
  8. 8. Wash the tomatoes, remove the hard stem, and also dice them into small pieces.
  9. 9. Wash the parsley, drain it well, and pluck the leaves from the stems.
  10. 10. Finely chop the parsley leaves.
  11. 11. Rinse the lemon under hot water and grate about 2 teaspoons of zest.
  12. 12. Cut the lemon in half and squeeze out the juice.
  13. 13. Add the cucumber cubes, tomato cubes, parsley, lemon zest, 2 tablespoons of lemon juice, and 2 tablespoons of olive oil to the couscous.
  14. 14. Mix all ingredients thoroughly.
  15. 15. Season the salad with salt, pepper, sugar, and a little lemon juice.
  16. 16. Remove the broccoli from the pot and halve the florets.
  17. 17. Stir the cream cheese into the still hot broccoli cooking water.
  18. 18. Season the sauce with salt and pepper.
  19. 19. Plate the couscous salad.
  20. 20. Place the broccoli halves on top of the salad.
  21. 21. Drizzle the cream cheese sauce over the salad.
  22. 22. Serve the salad and enjoy.

Nutrition per serving