“Creamy” Spiralized Broccoli Israeli Couscous Salad

Most of us tend to only eat broccoli florets, never even giving second thought to eating the stalk of a full head of broccoli. Turns out, this stalk actually tastes good, and it can be easily spiralized! Now when you buy broccoli, you no longer have to feel guilty about wasting any parts of the vegetable. This salad is vegetarian, but if you want to make it vegan, just leave out the Parmesan and Greek yogurt. The dressing won’t be creamy, but it will still be strong enough to flavor the salad.

Serves 2–4

11⁄2 cups whole-wheat Israeli couscous

2 full heads broccoli, stalk included

4 tablespoons pine nuts

1 cup cherry tomatoes, halved

1 cup canned chickpeas, rinsed and drained

1⁄2 cup shaved Parmesan cheese

Ingredients for Creamy Lemon Dressing

1⁄4 cup Greek yogurt

1 tablespoon extra-virgin olive oil

Juice of 1 lemon

1⁄2 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1. Prepare couscous first according to package (1 cup uncooked yields about 2 cups). Let couscous cool and then add to a large bowl. Chop off broccoli stalks from head. Slice a little bit off both ends so they’re flat. Spiralize using a small-noodle blade. Then take the florets from one head of broccoli and chop them up. Add noodles and broccoli florets to couscous. Add pine nuts, tomatoes, chickpeas, and Parmesan cheese.
2. In a small bowl, combine Greek yogurt, olive oil, lemon juice, vinegar, and mustard until smooth. Pour on top of salad and toss until salad is coated evenly. Serve immediately or refrigerate.