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–+ servings

Middle Eastern Broccoli & Dried Apricot Couscous Salad

Amanda Keefer
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dairy Free
Servings 4
Calories 675 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 675kcalCarbohydrates: 123gProtein: 21gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 322mgPotassium: 627mgFiber: 15gSugar: 19gVitamin A: 1483IUVitamin C: 98mgCalcium: 113mgIron: 5mg
Keyword broccoli, couscous, dried appricot, healthy salads, pasta salad
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