Couscous is a quick-cooking whole grain that’s growing in popularity. Spice up your side dish routine with this couscous salad! Roasted broccoli gives a unique flavor that complements the dried apricots and zesty sauce.

Nutrition Tip: Couscous is a tiny version of pasta that’s speedy to cook and popular in North Africa. The whole wheat version packs more fiber and protein than regular couscous.

Middle Eastern Broccoli & Dried Apricot Couscous Salad

Amber Gray
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dairy Free
Servings 4
Calories 295 kcal


  • 12 ounces broccoli florets
  • 1/4 cup plus 1 Tbsp. olive oil, divided
  • 1 small navel orange juiced, zested
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked whole wheat couscous
  • 12 dried apricots coarsely chopped
  • 1 tablespoon sunflower seeds


  • Preheat oven to 450°F.
  • Toss broccoli in 1 Tbsp. olive oil and lay single layer on baking sheet. Roast 10 minutes, or until tender.
  • Whisk juice, zest, ¼ cup oil, salt, and pepper together in small bowl.
  • Combine broccoli, apricots, and couscous in large bowl. Add dressing and mix to coat well. Top with sunflower seeds.


Calories: 295kcalCarbohydrates: 36gProtein: 7gFat: 15gSodium: 318mgFiber: 3gSugar: 11g
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