Moroccan Couscous Salad Recipe

If you’re craving something vibrant, satisfying, and bursting with color, this Moroccan Couscous Salad will be your new go-to. Packed with roasted vegetables, fluffy couscous, juicy chickpeas, and the warm aromas of cumin and coriander, every forkful is a little escape to sun-drenched Morocco. It’s ridiculously easy, yet the flavor is anything but ordinary!

Ingredients You’ll Need

Let’s keep it simple: every ingredient in this Moroccan Couscous Salad pulls more than its weight, creating a harmony of tastes and textures you’ll love. Here’s how each piece comes together for something magical.

• Moroccan-style couscous: Choose the classic, small-grained kind (not pearl)—it cooks up light and perfectly absorbs all the flavors.
• Vegetable or chicken broth: Infuses the couscous with savory depth right from the start.
• Ground turmeric: Adds gorgeous color and a subtle warmth that makes the salad glow.
• Olive oil: Keeps everything from sticking and enriches the dressing with Mediterranean flair.
• Dried raisins: These sweet gems plump up in the couscous for the loveliest pops of sweetness.
• Red bell pepper, zucchini, eggplant, and red onion: Roasted for caramelized edges and hearty substance—they form the heart of the salad.
• Garlic: Roasted alongside the veggies for deep flavor.
• Carrots: Grated for gentle sweetness and added crunch.
• Chickpeas: For plant-based protein and satisfying texture.
• Italian parsley: Fresh herbs bring lift and lovely aroma.
• Sliced almonds: A gentle nutty crunch in each bite (toast for extra flavor!).
• Lemon (juice & zest): Zingy brightness in the dressing, balancing sweet, savory, and earthy notes.
• Ground cumin & coriander: That unmistakable Moroccan warmth—just a touch brings the whole salad together.
• Salt & pepper: Always, for balanced seasoning.

Variations

One of the most delightful things about Moroccan Couscous Salad is just how easy it is to riff on—whether you’re clearing out the crisper drawer or catering to allergies, this salad plays well with others. Here are a few ways to make it your own:

• Swap the protein: Tuck in grilled chicken, shrimp, or even pan-seared salmon for a heartier spin.
• Change up the nuts: Pine nuts or pistachios add luscious crunch and pair beautifully with the salad’s spices.
• Go wild with veggies: Try adding chopped cucumber, cherry tomatoes, olives, or even a handful of pomegranate seeds for extra color and tang.
• Cheese it up: A sprinkle of crumbled feta adds creamy, salty contrast (so irresistible if you love cheese).

How to Make Moroccan Couscous Salad

Step 1: Cook the Couscous

Start by bringing your broth to a light boil with turmeric and olive oil, then stir in the couscous and immediately remove it from the heat. Cover and let the steam work its magic for five minutes—no peeking! When you fluff it with a fork, you’ll get a gorgeous yellow, pillowy base. Add the raisins now and let them bask in the steam to plump up.

Step 2: Roast the Vegetables

While your couscous is soaking up those heavenly spices, spread the diced red bell pepper, eggplant, zucchini, and red onion on sheet pans. Toss with minced garlic, olive oil, salt, and pepper. Roast at 450°F until they’re caramelized at the edges and irresistibly tender, about 15–18 minutes. Don’t crowd the pans—roasted veggies need plenty of space!

Step 3: Mix Up the Dressing

Whisk (or shake!) together extra virgin olive oil, lemon juice, a whisper of zest, cumin, coriander, and a bit more salt and pepper. Simple, but it’s the secret for tying all those flavors together with fresh, citrusy brightness.

Step 4: Assemble the Salad

In a large bowl, combine the fluffy couscous (loaded with juicy raisins), roasted veggies, grated carrots, chickpeas, almonds, and a generous handful of parsley. Drizzle over the dressing, toss until everything is glistening and vibrant, then taste and adjust with extra olive oil, lemon, or seasonings as you like. Moroccan Couscous Salad can be served warm, at room temp, or cold—truly up to you!

How to Serve Moroccan Couscous Salad

Garnishes

Go all out with a fresh flurry of chopped parsley and a sprinkle of extra toasted almonds for nutty crunch. If you love heat, scatter a pinch of Aleppo pepper or chili flakes. Sometimes, a few pomegranate seeds add stunning pop and sparkle.

Side Dishes

Moroccan Couscous Salad shines as a meal on its own, but it’s also fantastic next to grilled meats, juicy kebabs, lemon-herb chicken, or with fluffy flatbreads. Try it with roasted fish or a platter of marinated olives for a stunning Mediterranean spread.

Creative Ways to Present

Serve in a big, colorful bowl for family-style scooping, or spoon into individual jars or lettuce cups for portable potluck fare. Try mounding it in a hollowed-out roasted squash for a festive centerpiece at parties—talk about show-stopping!

Make Ahead and Storage

Storing Leftovers

Thanks to its hearty veggies and couscous base, this salad holds up beautifully in the fridge. Store leftovers in an airtight container and enjoy within three days. The flavors actually deepen as it sits!

Freezing

While you can technically freeze Moroccan Couscous Salad, the texture of the vegetables and couscous will soften considerably. For best freshness, enjoy it straight from the fridge within a few days or prep the individual components ahead, then assemble just before serving.

Reheating

This salad is a chameleon—delicious cold, at room temp, or gently warmed. To reheat, pop a portion in the microwave for 30-40 seconds, just until the chill is off. If you prefer, a few minutes in a skillet over low heat does the trick, too. Always add a splash of olive oil or lemon juice if needed to revive the flavors!

FAQs

Final Thoughts

If you’re ready for a fresh, colorful adventure, let Moroccan Couscous Salad brighten your table! It’s a dish everyone comes back to—so versatile, so fun, and so much better shared. Gather your ingredients and give it a try; one bite and you’ll make it again and again.

Moroccan Couscous Salad Recipe

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• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Roasting, Boiling, Mixing
• Cuisine: Moroccan
• Diet: Vegetarian

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Description

This Moroccan Couscous Salad is a vibrant and flavorful dish that combines fluffy couscous with roasted vegetables, chickpeas, and a zesty dressing. It’s perfect for a light lunch or as a colorful side dish for any meal.

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Ingredients

Units USM Scale 1x2x3x

For the couscous:

• 1 3/4 cups vegetable or chicken broth
• 1/2 teaspoon ground turmeric
• 1 tablespoon olive oil
• 1 1/2 cups Moroccan-style couscous not pearl couscous
• 1/2 cup dried raisins

Vegetable and mix-ins:

• 1 red bell pepper diced
• 1 medium zucchini diced
• 2 cups diced eggplant
• 1 small red onion diced
• 4 cloves garlic, minced
• 2 medium carrots peeled and grated
• 1 (14-ounce) can chickpeas drained
• 1/2 cup chopped Italian parsley plus more to taste
• 1/2 cup sliced almonds
• Olive oil
• Salt and pepper to taste

Dressing:

• 1/3 cup extra virgin olive oil plus more to taste
• 1 lemon, juiced zest is optional
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt and pepper to taste

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Instructions

1. Preheat oven to 450 degrees F.

Cook the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a low boil and stir in the couscous. Cover with the lid tightly and turn off the heat immediately. Let it sit for 5 minutes, covered and off the heat. Then fluff the couscous with a fork. Add raisins and cover again (the steam will slightly rehydrate the raisins). Set aside to let it cool slightly.

2. Roast vegetables:

On 2 large sheet pans, arrange the diced red bell peppers, eggplant, zucchini, and red onions on one single layer. Toss with the minced garlic, salt, and pepper. Roast for 15 to 18 minutes, or until crisp-tender and just slightly softened.

3. Make the dressing:

In a mason jar, combine extra virgin olive oil, fresh lemon juice, ground cumin, ground coriander, salt, and pepper. Seal the jar and shake well to combine.

4. Assemble:

In a large bowl, combine the cooked couscous and raisins with all the roasted vegetables, grated carrots, chickpeas, chopped parsley, and almonds. Drizzle the prepared dressing and toss until evenly combined. Adjust seasoning with more olive oil, salt, and pepper if needed. Serve warm or cold. Enjoy!

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Notes

• Can be served warm, at room temperature, or cold.
• Couscous cooks off the heat once the liquid has come to a boil, don’t simmer it continuously as it can affect texture.
• For meal prep, arrange ingredients separately and toss with dressing just before serving to prevent sogginess.
• Store leftovers in the fridge for up to 3 days. Serve cold or slightly reheated.

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Nutrition

• Serving Size: 1 bowl
• Calories: 313 kcal
• Sugar: 4g
• Sodium: 229mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0.001g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 0mg