Moroccan Couscous Salad Recipe
You need Moroccan Couscous Salad Recipe flair when lunch feels painfully uninspired again.
Because sad desk salads deserve early retirement immediately.
This vegetarian beauty combines fluffy couscous, roasted vegetables, warm spices.
Sweet, savory, zesty flavors dance boldly in every forkful.
Pour tea dramatically and pretend you planned this glow up.
Moroccan Couscous Salad Recipe
A vibrant vegetarian salad featuring fluffy couscous, roasted vegetables, chickpeas, dried fruit, and aromatic spices tossed in a bright lemon dressing.
Ingredients
Method
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Toss zucchini, bell pepper, carrots, and chickpeas with olive oil.
- Sprinkle cumin, coriander, cinnamon, salt, and black pepper evenly.
- Spread mixture onto baking sheet in single layer.
- Roast 20 minutes until vegetables soften and edges caramelize.
- Place 1 cup couscous in heatproof bowl.
- Pour 1 cup boiling vegetable broth over couscous.
- Cover bowl and let stand 5 minutes.
- Fluff grains gently with fork.
- Add roasted vegetables, raisins, and parsley to couscous.
- Drizzle lemon juice and maple syrup over mixture.
- Toss everything thoroughly until well combined.
Notes
Nutritional Values (Per Serving)
Calories: 410Total Fat: 12g
Saturated Fat: 1.5g
Carbohydrates: 65g
Fiber: 9g
Protein: 13g Vitamin A: 80%
Iron: 18%
Vitamin C: 45%
Folate: 30%
Magnesium: 15%
Additional Notes and Tips
- Toast couscous lightly before adding broth for nuttier flavor.
- Add toasted almonds for extra crunch.
- Include fresh mint for brighter aroma.
- Chill before serving for deeper flavor development.
- Store refrigerated up to three days in airtight container.
