moroccan couscous salad

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 Moroccan couscous salad with chickpeas and vegetables is hearty yet light, aromatic, summery, and packed with color and flavor. A dairy-free, vegetarian, vegan side or main in just 15 minutes!

Couscous Salad Recipe

couscous ((see notes))

vegetable broth

small bell peppers (diced)

tomatoes (diced)

cucumber (diced)

parsley (chopped)

spring onions (sliced)

(15 oz) can chickpeas (drained and rinsed)

tomato paste

maple syrup

tsp Ras el Hanout spice blend ((see notes))

Salt (to taste)

You can watch the video in the post for visual instructions.First, add the couscous to a medium bowl, bring the vegetable broth to a boil, and pour it over the couscous, mixing well. Then, leave it to sit, for 5-10 minutes until tender. Fluff it with a fork.

Meanwhile, wash and dice the peppers, tomatoes, and cucumber. Plus, slice the spring onions, chop the parsley, and drain and rinse the can of chickpeas.

To prepare the dressing, add the tomato paste, lemon juice, and vegetable broth to a bowl and whisk well. Then add the olive oil, maple syrup, and Ras el Hanout spice blend, and whisk well. Try it and add salt to taste.

Mix the couscous, vegetables, and dressing in a large bowl, and toss well. Give it a taste and adjust any elements (i.e., more spices, lemon juice, etc.). Enjoy!

I made this and loved it! So easy.  I opted out of the parsley and chickpeas and put a little too much spring onion.  The dressing is yummy.  I bought the ras el Hanout spice blend because I didn't see the DIY recipe in the notes.  When I run out of the store bought I'll be making my own. This was my first try with couscous and it was perfect.

I made this with quinoa instead of couscous and made lettuce wraps.with it!!! Delicious!!! Hubby is not a fan of cinnamon and cloves so I skipped it in the seasoning ( I did keep the allspice 😜 for a bit of the Moroccan flavor and it was perfect). Thank you for a great recipe!!

Wunderbar!  Just what I was looking for on a hot summer's  day.  Easy, great taste...a winner.  Only change was used quinoa vice couscous.  1/2 bunch parsley was more than I normally use for something like this but really added to the flavor and color.

Danke Ella

https://content.jwplatform.com/videos/ulxr9v3n.mp4

Couscous Salad (Easy Recipe)

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Moroccan Couscous Salad

Couscous Salad Recipe

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