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healthy couscous salad

Hot Girl Summer Salad

  • Author: Liz Moody



For the salad:

  • 2 cups cherry tomatoes⁣
  • 1 bunch broccolini, chopped (about 34 cups)⁣
  • 4 smashed garlic cloves⁣
  • 3 garlic cloves, minced⁣
  • A drizzle of olive oil ⁣
  • 2 cups dry pearled couscous⁣
  • 1 teaspoon dried thyme ⁣
  • 3/4 teaspoon fine grain sea salt⁣

For the dressing:

  • 1/2 packed cup mint, finely chopped⁣
  • 1 packed cup parsley, finely chopped⁣
  • 1 packed cup basil, finely chopped⁣
  • Juice of 1 lemon ⁣
  • 3 tablespoon olive oil⁣
  • 3 tablespoon tahini⁣
  • 2 tablespoon honey⁣
  • 1/4 teaspoon fine grain sea salt⁣

To assemble:

  • 1/2 small red onion, chopped


  1. Preheat the oven to 425 degrees Fahrenheit. On a parchment-lined pan, add the tomatoes, broccolini, and smashed garlic cloves. Add sea salt and drizzle with olive oil and toss to coat. Roast for 12-14 minutes, until just turning brown.⁣
  2. While the veggies roast, make your couscous!⁣ Place a small pot over medium to toast the couscous. You’ll do this by combining the couscous, thyme, sea salt, and minced garlic with a drizzle of olive oil, and toasting until the couscous is just golden.
  3. Add 3 cups of boiling water then cover and simmer for 10 minutes. If there’s any remaining water, remove the lid to cook it off. ⁣
  4. Mix together all the dressing ingredients.
  5. Toss everything together with red onion. Eat warm or cold. Serves 4. Enjoy!!