Moroccan Couscous Salad with Baby Corn
Bright, zesty, and packed with fresh flavors, Moroccan Couscous Salad with Baby Corn is a vibrant dish that brings the tastes of North Africa to your table. Featuring fluffy couscous infused with aromatic spices like cumin and cinnamon, this salad is elevated with crisp baby corn, juicy cherry tomatoes, and refreshing cucumber. A tangy lemon and olive oil dressing ties everything together, while fresh parsley, mint, and toasted almonds add layers of texture and brightness. Ready in just 20 minutes, this versatile recipe is perfect as a light lunch, side dish, or a vegetarian main course. Serve it chilled or at room temperature for an easy, crowd-pleasing option bursting with color and flavor!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups hot vegetable broth
- 2 tablespoons olive oil
- 1 cup baby corn
- 1 cup cherry tomatoes
- 1 small cucumber
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 0.25 cup fresh mint
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup toasted almonds
Instructions
In a medium heatproof bowl, combine the couscous and 1 teaspoon of olive oil, mixing until the grains are coated.
Bring the vegetable broth to a boil, then pour it over the couscous. Cover the bowl with a lid or plate and let it sit for 5 minutes.
Meanwhile, prepare the vegetables. Cut the baby corn into bite-sized pieces, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
Roughly chop the fresh parsley and mint leaves, discarding any large stems.
Once the couscous has absorbed all the liquid, fluff it with a fork to separate the grains.
In a large mixing bowl, combine the couscous, baby corn, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together the lemon juice, remaining olive oil, ground cumin, ground cinnamon, paprika, salt, and black pepper to make the dressing.
Drizzle the dressing over the couscous mixture and toss until all the ingredients are well coated.
Fold in the fresh parsley, mint, and toasted almonds for added flavor and texture.
Serve the salad chilled or at room temperature. Adjust seasoning to taste before serving.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 13.6 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1414 mg | 30% | |
*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.
