Broccoli & Corn Salad Two Ways

Quick, easy and tasty

I created this quick and easy salad that can be used two ways. Step by step pics to the right. 


  • Red Onion
  • Garlic
  • Chili
  • Corn
  • Broccoli
  • Coriander
  • Sunflower Seeds
  • Curry powder (couscous version) or Soy Sauce, Honey and Sesame Oil (noodle version)
  • Couscous/Vermicelli Noodle (Bean vermicelli is made from… well, beans, so they’re gluten free. You do get rice noodles as well)


Braise onions in olive oil (or sesame oil) and add garlic and chili to cook out – at this point I would add the curry powder and not close to the end as in the pics – which was actually an after thought. Cut up broccoli stems and add to softened onions. Add corn and simmer for a bit then your chopped up coriander and sesame seeds. Season with salt and pepper. 

When making my couscous I add it to a bowl with boiled with salt and olive oil and cover with cling wrap. I usually do this in the beginning of the cook so it has some time to soften. I fluff it with a fork and if it still needs to be softened more just add some more warm water and cover again. It usually doesn’t take long. Oh and I added cooked lentils as I had some left over from Atarah’s food. 

The noodle also just needs to sit in a bit of boiled water in a bowl as it softens quickly. 

Couscous Salad

Bean Vermicelli Noodle Salad