Couscous Salad with Seared Broccoli and Peaches

Couscous Salad with Seared Broccoli and Peaches

This vegetarian couscous salad combines tender couscous with lightly charred broccoli, sweet peaches, crisp vegetables, and fresh herbs. Lime-softened onion and olive oil keep the flavour bright, while the seared broccoli adds savoury depth. Serve it as a light lunch, a picnic dish, or a side for grilled fish or chicken.

Why This Salad Works

Couscous absorbs the juices from the peaches, lime, and vegetables without becoming heavy. Searing the broccoli gives it browned edges, while a brief steam keeps the centre tender. The peaches provide sweetness that balances the peppery herbs and sharp lime.

Tips for the Best Texture

Use the smaller amount of water stated in the recipe and fluff the couscous as soon as it has absorbed the liquid. Excess water makes the salad soggy. Drain the peaches well and pat the vegetables dry, especially if preparing the salad in advance. Soaking the onion in lime juice for 10 minutes softens its bite and turns the juice into part of the dressing.

Serving and Make-Ahead Tips

Serve the salad slightly warm, at room temperature, or chilled. For meal prep, cool the couscous and broccoli completely before assembling, and keep a little extra lime juice or olive oil to refresh the salad before serving. Add the herbs just before eating if you want their colour and aroma to stay brightest.

Easy Variations

• Add crumbled feta or toasted almonds for richness and crunch.
• Stir through drained chickpeas for a more substantial lunch.
• Replace the peaches with nectarines or ripe apricots.
• Add chilli flakes or toasted seeds for extra heat and texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled for packed lunches and do not leave it at room temperature for more than 2 hours. Toss before serving because couscous continues to absorb the dressing as it rests.