Broccoli Pearl Crunch Salad

By RecipeTin Eats · 20 min

Ingredients

Instructions

1. Shake the dressing ingredients together in a jar.
2. Chop the broccoli into small, spoon-sized pieces, no bigger than 1.5 cm (0.6 in); cut the stems a little smaller than the florets.
3. Measure out 4 cups of broccoli, including the chopped bits, into a bowl. Toss with the vinegar, 1/4 tsp salt and 2 tablespoons of the dressing, and leave for 30 minutes.
4. Bring a large pan of water to the boil and cook the couscous for 5 minutes, adding the cranberries for the last 30 seconds. Drain well and return to the pan.
5. Toss the hot couscous with 2 tablespoons of the dressing and set aside for 10 minutes to cool.
6. Heat the olive oil in a large non-stick pan over medium-high. Add the salami and cook for about 1 1/2 minutes. Add the almonds and onion and cook for 2 minutes, then add the garlic and cook for 1 more minute, until the salami is golden and the onion is soft.
7. Spread the salami mixture over the broccoli and let it cool for 10 minutes.
8. Add the couscous, the remaining dressing and toss well. Transfer to a serving bowl, sprinkle with parmesan and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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