Step 1

Heat oven to 425 degrees.

Step 2

Toss the broccoli on a rimmed baking sheet with the olive oil and 1 teaspoon salt. Roast for 20-25 minutes, until the broccoli is tender and beginning to char in places (yum!).

Step 3

Remove the broccoli from the oven and stir in the chili and garlic.

Step 4

While the broccoli is in the oven, bring a saucepan of salted water to a boil. Cook the couscous until al dente, about 12 minutes. Drain and transfer to a serving bowl.

Step 5

Add the broccoli to the bowl along with the parsley and couscous. Drizzle with ¼ cup of the tahini dressing and stir to blend. Sprinkle with the hazelnuts and serve additional dressing on the side.

Step 6

Combine the ingredients in a mini food processor (or a medium bowl with a fork or whisk). Blend until smooth. Add more water, salt and/or lemon juice to taste.