Toasted Couscous Broccoli Slaw with Buttermilk Dressing

A quick homemade buttermilk substitute gives a great tangy flavor to this salad with fresh broccoli and toasty couscous.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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Ingredients

Kosher salt

2 tablespoons freshly squeezed lemon juice

1/2 cup milk

1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled

3 tablespoons mayonnaise

3 tablespoons chopped fresh flat-leaf parsley

1/4 cup cooked couscous

Directions

  1. Bring a large pot of salted water to a boil.
  2. Stir the lemon juice into the milk; let curdle for 10 minutes.
  3. Cut the broccoli into small pieces and, working in two batches, put in a food processor and pulse until finely chopped. Boil the broccoli just until it is no longer raw tasting, 1 to 2 minutes. Drain in a fine-mesh sieve; squeeze out the excess water. Put in a large bowl, add the milk mixture (homemade buttermilk), mayonnaise and parsley and toss to coat.
  4. Toast the couscous in a dry skillet until it turns deep golden brown, about 2 minutes. Add to the broccoli mixture and season with salt. Stir to combine.