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Rachel White

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.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 cup dry couscous
  • 1 cup boiling vegetable broth
  • 1 zucchini diced
  • 1 red bell pepper chopped
  • 1 cup diced carrots
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup raisins
  • ¼ cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup

Method
 

  1. Preheat oven to 400°F and line baking sheet with parchment paper.
  2. Toss zucchini, bell pepper, carrots, and chickpeas with olive oil.
  3. Sprinkle cumin, coriander, cinnamon, salt, and black pepper evenly.
  4. Spread mixture onto baking sheet in single layer.
  5. Roast 20 minutes until vegetables soften and edges caramelize.
  6. Place 1 cup couscous in heatproof bowl.
  7. Pour 1 cup boiling vegetable broth over couscous.
  8. Cover bowl and let stand 5 minutes.
  9. Fluff grains gently with fork.
  10. Add roasted vegetables, raisins, and parsley to couscous.
  11. Drizzle lemon juice and maple syrup over mixture.
  12. Toss everything thoroughly until well combined.

Notes

Nutritional Values (Per Serving)

Calories: 410
Total 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.