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–+ servings
A close-up of a bowl filled with a vibrant broccoli and couscous salad, topped with cranberries, bacon, and grated Parmesan cheese.

Marinated Broccoli Salad with Couscous and Salami

A flavorful and convenient broccoli salad featuring marinated broccoli, plumped cranberries, nutty salami, and a tangy red wine vinaigrette. Perfect for meal prep and busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating and Resting Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 577
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinated Broccoli
  • 1.5 medium heads broccoli 4 cups chopped small, spoon-eating size
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt cooking salt / kosher salt
Couscous and Plumped Cranberries
  • 1 cup pearl couscous
  • 1/2 cup dried cranberries
Nutty Salami Fry Up
  • 1 tsp olive oil
  • 100 g salami chopped into 1×1.25cm pieces, or bacon
  • 1/3 cup almonds unsalted, natural or roasted, chopped into big pieces
  • 1 red onion halved, finely sliced
  • 2 cloves garlic finely minced
Red Wine Vinegar Honey Dressing
  • 2 tbsp red wine vinegar
  • 1 tbsp honey substitute maple, or 2 tsp sugar
  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 clove garlic finely minced
  • 1 tsp lemon zest optional
  • 1/4 tsp salt cooking salt / black pepper
  • 1/8 tsp black pepper
Serving
  • 1/4 cup+ parmesan finely grated

Equipment

  • Jar
  • Large saucepan
  • Large non-stick pan
  • Serving bowl

Method
 

  1. Make the dressing: Shake all dressing ingredients in a jar.
  2. Prepare the broccoli: Chop broccoli into small pieces, about 1.5cm long. Include the stem pieces.
  3. Marinate the broccoli: Place 4 cups of chopped broccoli in a bowl. Add 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tbsp of the dressing. Toss and let sit for 30 minutes.
  4. Cook the couscous and cranberries: Bring a large saucepan of water to a boil. Cook pearl couscous for 5 minutes. Add dried cranberries for the last 30 seconds. Drain well.
  5. Flavor the couscous: Return the drained couscous and cranberries to the saucepan. Toss with 2 tbsp of the dressing while hot. Set aside for 10 minutes to cool and absorb flavor.
  6. Cook the salami and aromatics: Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for 1.5 minutes. Add almonds and sliced red onion, cook for 2 minutes. Add minced garlic and cook for another 1 minute until salami is golden and onion is softened.
  7. Combine the salad: Add the salami mixture to the marinated broccoli and let cool for 10 minutes. Add the prepared couscous mixture and the remaining dressing. Toss everything together well.
  8. Serve: Transfer the salad to a serving bowl and sprinkle with grated parmesan.

Nutrition

Calories: 577kcalCarbohydrates: 63gProtein: 19gFat: 29gSaturated Fat: 6gCholesterol: 24mgSodium: 1008mgPotassium: 613mgFiber: 7gSugar: 19gVitamin A: 618IUVitamin C: 84mgCalcium: 176mgIron: 2mg

Notes

You can substitute white wine vinegar, apple cider vinegar, or sherry vinegar for red wine vinegar. Pearl couscous is also known as Israeli Couscous. If you cannot find it, use tiny pasta like risoni or orzo, or substitute with cooked rice, barley, quinoa, farro, or lentils. For the salami, you can use cubed cheese or feta, or omit it for a lighter salad. Nut alternatives include pistachios, pecans, sunflower seeds, or pepitas. This salad keeps for 3 days, even when dressed.

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