Moroccan Couscous Salad
Vibrant, wholesome, and bursting with flavor, this Moroccan Couscous Salad is a delightful blend of sweet, savory, and zesty notes that will transport your taste buds straight to North Africa. Tender couscous forms the base for a medley of nutrient-rich ingredients, including protein-packed chickpeas, crunchy red bell pepper, and refreshing cucumber. Sweet touches of raisins and chopped dried apricots balance the warmth of aromatic spices like ground cumin and cinnamon, while fresh parsley and mint add a fragrant, herbal brightness. Tossed in a tangy lemon-olive oil dressing and finished with a sprinkle of toasted almonds for crunch, this salad is as versatile as it is delicious—perfect as a light meal, side dish, or make-ahead lunch. Quick to prepare and packed with bold textures and flavors, this recipe is a must-try for couscous lovers and anyone looking to add an exotic twist to their table!
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Recipe Information
Ingredients
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup chickpeas, drained and rinsed
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
- 1 medium carrot, grated
- 1 red bell pepper, diced
- 1 medium cucumber, diced
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 0.25 cup sliced almonds, toasted
Instructions
Place the couscous in a large, heat-proof bowl. Pour the boiling water or vegetable broth over it. Cover with a lid or plastic wrap and let it sit for 5 minutes to absorb the liquid.
Fluff the couscous with a fork to break up any clumps. Allow it to cool to room temperature while preparing other ingredients.
In a small bowl, whisk together olive oil, lemon juice, ground cumin, ground cinnamon, salt, and black pepper to make the dressing.
Prepare the vegetables and additions: chop the dried apricots, dice the bell pepper and cucumber, grate the carrot, and chop the fresh parsley and mint.
In the bowl with the cooled couscous, add chickpeas, dried apricots, raisins, grated carrot, diced red bell pepper, diced cucumber, parsley, and mint. Toss to combine.
Pour the dressing over the salad and mix well to evenly coat all the ingredients.
Sprinkle toasted sliced almonds on top just before serving for added crunch and flavor.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 127.6 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4660 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
