moroccan couscous recipe

This easy and flavor-packed Moroccan Couscous Salad is vibrant, colorful, and fresh. Made with tender couscous, roasted veggies, chickpeas, raisins, carrots, parsley, almonds, and a delicious cumin and coriander spiced dressing.

Moroccan Couscous Salad

couscous ((not Israeli couscous))

olive oil

broth

turmeric

raisins

red bell pepper, diced

eggplant

red onion, diced

zucchini,

garlic,

Olive oil

Salt and pepper

lemon juice

cumin

coriander

carrots,

(14 oz) chickpeas, drained and peeled ((see note below))

Italian parsley,

almonds

Preheat oven to 450 degrees F.

Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.

Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.

Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.

In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped  parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

This zesty Moroccan side dish of couscous with preserved lemons will add instant flavour to any meal. Serving with grilled lamb chops or fried halloumi to transform this side into an easy dinner.

Couscous with preserved lemons

chicken stock

couscous

Zest and juice of a lemon

lemons,

toasted pine nuts

parsley

Put the stock and chickpeas into a pan. Simmer for 2 minutes.

Put the couscous in a large dish, then pour over the stock and chickpeas. Stir, cover with cling film and set aside for 5 minutes. Uncover and fluff with a fork.

Add the lemon zest and juice, extra-virgin olive oil, lemons, pine nuts and parsley. Season.

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Moroccan Couscous Salad

Couscous with preserved lemons

Top 2 moroccan couscous recipe recipes from across the web

The most viewed moroccan couscous recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moroccan Couscous Salad

Couscous with preserved lemons

The most viewed moroccan couscous recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine