Moroccan Couscous Salad
Filled with vegetables, spices, and a simple vinaigrette, this Moroccan Couscous Salad is brimming with flavor! It's a complete meal with added chickpeas for protein and it has a hint of sweetness from raisins and mint.
Servings: 10
Calories: 271kcal
Ingredients
Salad
- 1 large red pepper diced
- 1 cucumber de-seeded and diced
- 1 small red onion diced
- 2 cups dry couscous
- 2 cups vegetable stock or water
- 1 tablespoon olive oil
- pinch of salt
- ½ teaspoon turmeric
- 14 ounce can chickpeas drained and rinsed
- ⅓ cup raisins
- ¼ cup sliced almonds
- ¼ cup fresh parsley roughly chopped
- 2 tablespoon fresh mint roughly chopped
Vinaigrette
- 1 lemon juiced
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- ¼ tsp salt
Instructions
- Prepare the Vegetables: Wash and dice the red pepper. Remove the seeds. Peel the cucumber and remove the inner seeds, then dice. Dice the small red onion.
- Prepare the Couscous: Bring 2 cups of vegetable broth or water to a boil. Add a tablespoon of olive oil and a pinch of salt. When the water comes to a boil. and the couscous. Cover, and remove from the heat. Allow the couscous to sit for 5 minutes covered. Then fluff with a fork.
- Prepare the Vinaigrette: While the couscous is sitting, prepare the vinaigrette. Add the juice of one lemon, olive oil, minced garlic, cinnamon, coriander, and salt. Whisk together until combined.
- Toss it All Together: Add the couscous, diced vegetables, and drained and rinsed chickpeas to a large bowl. Toss to combine. Then add the raisins, almonds, chopped mint, and chopped parsley. Pour the vinaigrette over the top, and toss to evenly combine.
Video
Notes
Tips for Making Couscous Moroccan Salad
- Prepare all your vegetables before doing anything else. Chopping the vegetables takes the majority of the time with this dish.
- Be sure to remove the seeds from the cucumber by using a spoon to scoop them out. The seeds from the cucumber have a lot of extra water, which can cause this salad to become soggy.
- Add your favorite vegetables. You can add other vegetables that you enjoy such as cherry tomatoes, more colored bell peppers, or even roast vegetables like zucchini, yellow squash, and eggplant to add to the salad.
- Couscous cooks quickly. Be sure to check your package directions. In general, the ratio of couscous to liquid is 1:1. After the water of stock comes to a boil, add the couscous, cover, and remove from the heat.
- Keep in the refrigerator for 5 days in an airtight container.
Nutrition
Calories: 271kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 365mg | Potassium: 324mg | Fiber: 6g | Sugar: 3g | Vitamin A: 814IU | Vitamin C: 31mg | Calcium: 57mg | Iron: 2mg