Couscous Broccolini Salad with Olives and Feta
Ingredients
- 1 cup pearl couscous 8 oz
- 1 1/4 cup water for boiling
- 1/4 cup sliced or silvered almonds 2 oz
- 2 cups pitted olives and feta usually found in deli section
Broccolini
- 3 bunches broccolini stems and tops chopped
- 1 tsp kosher salt reduce by half if using table salt
- 1/2 tsp black pepper
- 1/2 juice from 1/2 a lemon
- 1 tsp olive oil
Instructions
- Begin by preheating the oven to 350° and preparing a baking sheet.
- Wash and pat dry broccolini. Chop it and tossing with olive oil, salt, pepper and lemon juice. Spread evenly over baking sheet and roast for 10-12 minutes until tender and slightly charred. Remove from oven and set aside.
- While the broccolini is cooking, bring the water to a boil in a large pot. Once water comes to a rolling boil, stir in couscous. Cover and turn off heat. Let sit, covered, for 10 minutes until all water is absorbed.
- Once couscous is finished, fluff with a fork or spatula. Add broccolini, almonds and olive & feta mix (add brine from packaging if desired) to pot or large bowl and combine everything together. Serve warm or cover and refrigerate for up to a week. Enjoy hot or cold! Perfect for picnics, lunches or dinners with protein of choice.
Notes
Nutrition values are approximate and can vary.
You can reserve the brine from the olives & feta mix and use it as a dressing if desired.
Nutrition
Calories: 205kcalCarbohydrates: 25gProtein: 7gFat: 9gSaturated Fat: 1gTrans Fat: 1gSodium: 840mgPotassium: 113mgFiber: 4gSugar: 2gVitamin A: 1260IUVitamin C: 62mgCalcium: 92mgIron: 1mg
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