Moroccan Couscous Salad (Printable Version)

Fluffy couscous combined with roasted vegetables, herbs, and lemon dressing for a light, refreshing meal.

# What You'll Need:

→ Couscous

01 - 1 cup couscous (180 g)
02 - 1 1/4 cups boiling vegetable broth (300 ml)
03 - 1 tbsp olive oil

→ Roasted Vegetables

04 - 1 small zucchini, diced
05 - 1 small red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 1 small red onion, diced
08 - 2 tbsp olive oil
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/4 tsp smoked paprika
12 - Salt and black pepper, to taste

→ Salad Additions

13 - 1/2 cup canned chickpeas, drained and rinsed (80 g)
14 - 1/4 cup raisins or golden sultanas (35 g)
15 - 1/3 cup fresh parsley, chopped (20 g)
16 - 2 tbsp fresh mint, chopped
17 - 1/4 cup toasted slivered almonds (optional) (30 g)

→ Dressing

18 - Juice of 1 large lemon
19 - 2 tbsp extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - 1/2 tsp honey or maple syrup
22 - Salt and pepper, to taste

# Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, combine zucchini, red bell pepper, carrot, and red onion with olive oil, cumin, coriander, smoked paprika, salt, and black pepper. Spread evenly across the prepared baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and golden. Remove from oven and allow to cool briefly.
04 - Place couscous in a large bowl. Pour in boiling vegetable broth and add 1 tablespoon olive oil. Cover and let stand for 5 minutes. Fluff grains with a fork to separate.
05 - In a small bowl, whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper until emulsified.
06 - Combine roasted vegetables, chickpeas, raisins, parsley, mint, and almonds if using, with the fluffed couscous. Drizzle dressing over and toss gently to integrate all components.
07 - Serve the salad at room temperature or chilled, garnished with additional fresh herbs if desired.

# Expert Insights:

01 -
  • It's a complete meal that doesn't feel heavy, filling enough to stand alone but light enough for a warm afternoon.
  • The roasted vegetables get caramelized edges that add a subtle sweetness, balancing the bright lemon and fresh herbs perfectly.
  • You can make it ahead and let the flavors marry overnight, making it the perfect dish for entertaining without last-minute stress.
02 -
  • Don't skip fluffing the couscous with a fork; it's the difference between fluffy clouds and dense, gluey grains.
  • Add the fresh herbs last, right before serving, so their brightness doesn't fade into the salad overnight.
  • Taste as you go when making the dressing—lemon juice varies wildly depending on the fruit, so trust your palate over the recipe.
03 -
  • Buy whole spices when you can and toast them yourself just before using; they'll smell incredible and taste noticeably more vibrant than pre-ground.
  • Don't be afraid to taste the dressing while it's in the bowl; adjust the lemon and salt until it tastes bright and perfect on its own before tossing it with the salad.
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