Broccoli Cashew Salad with Pears and Couscous
Broccoli, cashews, pear, couscous and raisins tossed with the most delicious and easy homemade salad dressing. This is an easy and healthy recipe packed with raw fruit and veggies.
If you were to add only one thing to your diet, consider cruciferous vegetables (especially the dark green leafy ones!). Cruciferous veggies include:
kale
cauliflower
broccoli
arugula
radish
cabbage
brussels sprouts
turnips
collard greens
mustard seed
horseradish
bok choy
rutabaga
watercress
Regular consumption of cruciferous vegetables can potentially:
prevent DNA damage and metastatic cancer spread
activate defences against pathogens and pollutants
help to prevent lymphoma
boost your liver detox enzymes
reduce your risk of various cancers
reduce inflammation
INGREDIENTS
5 cups of broccoli, chopped into small bites
2 green pears, cored and diced
1 cup cashews
1/4 cup raisins
1 cup pearl couscous
1 + 1/4 cup vegetable stock
6 TBSP extra virgin olive oil
1 TBSP maple syrup
1 TBSP lemon juice
Celtic sea salt to taste
METHOD
Prepare the couscous. In a medium-sized saucepan heat 2 tablespoons of olive oil. Add the couscous and cook, stirring occasionally, for about 2-3 minutes or until fragrant and lightly toasted. Add the vegetable stock, bring the mixture to a boil and then turn down the heat and simmer for 10-12 minutes or until the liquid is evaporated and the couscous is tender. Set aside
In a large bowl, combine together chopped broccoli, diced pear, cashews and raisins.
In a small bowl, stir together remaining olive oil, maple syrup, lemon juice and salt. Whisk together until smooth.
Add everything to one bowl and stir in salad dressing to combine.
Enjoy!