Broccoli & Pearl Couscous Spoon Salad with Salami and Cranberries

Method

1. Make the dressing: Combine all dressing ingredients in a jar, shake well, and set aside.
2. Prepare the broccoli: Cut the broccoli into very small, spoon-friendly pieces (about 1.5 cm / 0.6 inch max). Slice the florets into thin wads, then chop finely like herbs. Keep the stem bits even smaller. Measure out 4 cups of chopped broccoli and place in a bowl.
3. Marinate the broccoli: Add 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and 2 tablespoons of the dressing to the broccoli. Toss well and let it sit for 30 minutes at room temperature. This softens the broccoli slightly and takes off the raw edge.
4. Cook couscous and cranberries: Bring a large pot of salted water to a boil. Add the pearl couscous and cook for 5 minutes. In the last 30 seconds, stir in the dried cranberries so they plump up. Drain well, return to the pot, and toss with 2 tablespoons of the dressing while still hot. Let cool for 10 minutes to absorb the flavors.
5. Sauté the salami and almonds: Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. Add the chopped salami and cook for about 1 1/2 minutes to give them a head start. Then add the almonds and sliced red onion; cook for 2 minutes. Finally, add the minced garlic and cook for another minute, until the salami is golden and the onion is softened. Transfer the mixture onto the marinated broccoli and let cool for 10 minutes.
6. Assemble the salad: Add the cooled couscous-cranberry mixture to the broccoli and salami. Pour in the remaining dressing and toss everything well. Transfer to a serving bowl, sprinkle generously with finely grated Parmesan (or crumbled feta), and serve immediately.