North African Couscous Salad
Elevate your mealtime with this vibrant and refreshing North African Couscous Salad, a delightful fusion of bold spices, fresh vegetables, and hearty textures. Perfectly fluffy couscous is infused with aromatic cumin, cinnamon, and coriander, then tossed with crisp cucumber, shredded carrot, and sweet raisins for a harmony of flavors. Protein-packed chickpeas and the crunch of toasted slivered almonds add both substance and texture, while fresh herbs like cilantro and parsley bring a burst of freshness. Finished with a tangy lemon-olive oil dressing and garnished with jewel-like pomegranate seeds, this salad is as stunning as it is delicious. Ready in just 25 minutes, it’s an ideal make-ahead dish for picnics, potlucks, or weeknight dinners. Serve chilled or at room temperature for a flavorful taste of North African cuisine!
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Recipe Information
Ingredients
- 1 cup couscous
- 1 cup water
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup raisins
- 1 cup chickpeas (cooked or canned, rinsed and drained)
- 1 large carrot (shredded)
- 1 medium red bell pepper (diced)
- 1 medium cucumber (diced)
- 0.25 cup fresh cilantro (chopped)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup slivered almonds (toasted)
- 0.25 cup pomegranate seeds (optional, for garnish)
Instructions
In a medium saucepan, bring 1 cup of water to a boil. Remove from heat, stir in 1 cup of couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside to cool.
In a small bowl, whisk together 3 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of ground cumin, 0.5 teaspoon of ground cinnamon, 1 teaspoon of ground coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to form the dressing.
In a large mixing bowl, combine the cooked couscous, 0.5 cup of raisins, 1 cup of cooked chickpeas, 1 shredded carrot, 1 diced red bell pepper, and 1 diced cucumber.
Add 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley to the bowl. Pour the dressing over the mixture and toss to coat evenly.
Sprinkle 0.25 cup of toasted slivered almonds over the salad and gently toss again. If desired, garnish with 0.25 cup of pomegranate seeds for added color and flavor.
Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 21.1 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 729 mg | 16% | |
*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.
