Roasted Broccoli & Couscous Salad with Honey Mustard Dressing & Dip

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• 1 cup Pearl Couscous
• 1 ½ cup water
• 1 tsp. salt
• 2 tsp. olive oil

• 3 cups broccoli florets
• 1 tbsp. olive oil
• 1 tbsp. nutritional yeast
• 2 tsp. garlic powder
• 4 oz. baby arugula
• Toby’s Honey Mustard Dressing & Dip
• 1/4 cup almonds, sliced
• Salt & pepper, to taste

Gather ingredients. Lightly salt the water and bring to a boil in a medium pot. Add in the dry pearl couscous, turn to medium low heat, stir, and cover for 15 minutes. Remove from heat and let it rest for a few minutes.

Meanwhile, heat a medium pan or skillet of olive oil on medium heat. Add broccoli florets to the pan and let them brown for about two minutes then toss while adding seasonings. Let the florets cook for about 8 more minutes while stirring occasionally. Alternatively, you can roast the broccoli in an air fryer on 390 degrees F for 8-10 minutes. 

Remove the lid from the couscous and fluff the pearls lightly.

To assemble the salad, add the baby arugula, couscous, and roasted broccoli florets to a large bowl. Generously drizzle Toby’s Honey Mustard Dressing & Dip over the salad. Sprinkle over the sliced almonds. Toss the salad or leave it as is to serve. Enjoy!