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Home » Salads

Moroccan spiced couscous salad

Published: Mar 18, 2022 by Vandana Chauhan. This post may contain affiliate links.

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Moroccan spiced couscous salad is a delicious vegan salad loaded with vegetables, chickpeas, raisins, nuts, and fresh herbs. This filling salad can also be served as a main course dish.

Moroccan spiced couscous salad garnished with mint leaves in a white bowl

This post contains affiliate links. Please read my full disclosure here. As an Amazon associate, I earn from qualifying purchases without any extra cost to you.

If you are a foodie who prefers eating healthy then the recipe which I am sharing today is perfect for you.

The recipe is for Moroccan spiced couscous with vegetables and chickpeas.

This flavorful dish is served as a salad and also as a main course dish. It's a great option for picnics, potlucks, and lunch boxes too.

Jump to:
  • What goes in Moroccan spiced couscous salad?
  • Ingredient notes
  • How to make (step by step instructions)?
  • What to serve with it?
  • Storing tips
  • Freezing tips
  • Recipe tips and tricks
  • Frequently asked questions
  • More vegetarian Moroccan recipes
  • Recipe

What goes in Moroccan spiced couscous salad?

Ingredients for Moroccan couscous chickpea salad labeled.

Ingredient notes

  • Couscous: I have used instant couscous. Unlike Isralei or Lebanese couscous, generally the regular couscous you get in the market is instant couscous which you don't need to cook. Soaking it in boiling water for 5 minutes is enough. Read the package instructions to cook the couscous you are using.
  • Cooked chickpeas: Canned or homecooked both are fine. You may also use other beans of choice.
  • Harissa paste: It's a North African spiced hot chili paste. If you don't have harissa, mix roasted red pepper paste with some hot sauce and use that in the recipe.
  • Vegetables: I have used only carrot and onion. Feel free to use more vegetables like green peas, potatoes, cauliflower, zuchini, etc.
  • Dried fruits and nuts: I have used black raisins and almonds, you can also add other dried fruits, berries, nuts, and seeds of your choice.
  • Vegetable stock: Water can also be used but as couscous doesn't have any taste of it's own, I prefer adding vegetable stock to add some flavor to it.

How to make (step by step instructions)?

collage of images of steps 1 to 4 of Moroccan spiced couscous salad recipe

Step 1: Put 1 cup of instant couscous in a large bowl. Add 1.5 cups of boiling water/ vegetable stock to it.

Step 2: Covel the bowl with a lid for at least 5 minutes.

Step 3: Fluff couscous with a fork and keep aside.

Step 4: Heat oil in a cooking pot and add chopped onion to it. Cook until the onion turns translucent.

collage of images of steps 5 to 8 of Moroccan spiced couscous salad recipe.

Step 5: Add minced garlic and saute for about a minute.

Step 6: Next, add chopped carrots and cook for 2-3 minutes. The carrots should be cooked but remain crunchy.

Step 7: Add chopped almonds and saute for about a minute.

Step 8: Add all the powdered spices.

collage of images of steps 9 to 12 of Moroccan spiced couscous salad recipe.

Step 9: Cook the carrot with spices for a few seconds.

Step 10: Add the harissa paste and saute for about a minute.

Step 11: Add chickpeas and salt.

Step 12: Cook for 1-2 minutes.

collage of steps 13 to 16 of Moroccan chickpea couscous salad recipe.

Steps 13 and 14: Add cooked couscous and raisins. Mix everything.

Step 15: Cook covered for around 2 minutes.

Step 16: Add fresh lemon juice, pomegranate arils, mint leaves, and cilantro. Mix everything.

Your delicious Moroccan couscous chickpea salad is ready!

Moroccan couscous salad in a white bowl with fresh herbs and pomegranate arils in the background.

What to serve with it?

Moroccan couscous can be served with a stew, grilled vegetables, or any salad.

You can also serve Moroccan roasted potatoes on the side.

Always serve it warm or hot.

Storing tips

To store, allow reaching room temperature then transfer to an airtight container and refrigerate. It will be fine for 3-4 days.

Freezing tips

Moroccan couscous salad freezes well. Put it in a freezer-safe container and freeze. It will be fine for around 4 months.

To reheat either use a microwave or reheat on the stovetop.

If reheating on the stovetop, transfer to a cooking pot. Add a few tablespoons of boiling water and cover the pot with a tight lid. Cook until it gets heated properly. Keep checking and stirring in between to avoid burning and if required add more boiling water.

Recipe tips and tricks

  • Couscous doesn't have any flavor of it's own so season it properly.
  • Feel free to add more vegetables, nuts, berries, and dried fruits of choice.
  • You can steam the couscous in advanace and store in the fridge and freezer. It will help in preparing a quick meal on busy days.

Frequently asked questions

Is couscous a grain?

No, couscous is not a grain. It's made with durum wheat semolina and water and is considered a type of pasta.

Is couscous gluten-free?

No, couscous is not gluten-free as it's made with durum wheat semolina.

What's the difference between instant couscous and Israeli couscous?

Instant couscous is pre-cooked and dried. To make it edible you just need to rehydrate it by soaking it in boiling water for 5 minutes.

Israeli couscous is bigger in size and is required to be roasted and boiled for a few minutes before getting used in a salad.

Can cooked couscous be frozen?

Yes, cooked couscous can be frozen for up to 4 months.

More vegetarian Moroccan recipes

If you want to explore Moroccan cuisine and looking for more easy vegan and vegetarian Moroccan recipes, the following recipes are a must-try:

  1. Oven roasted Moroccan potatoes
  2. Moroccan spiced sweet potato and chickpea soup
  3. Moroccan carrot salad

Couscous salad garnished with mint leaves in a white bowl

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Recipe

Moroccan couscous salad garnished with mint leaves and a lemon wedge served in a white bowl.

Moroccan couscous salad with chickpeas

Moroccan spiced couscous salad is a delicious vegan salad loaded with vegetables, chickpeas, raisins, nuts, and fresh herbs. This filling salad can also be served as a main course dish.
4.94 from 15 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: African, Moroccan
Diet: Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 5
Calories: 275kcal
Author: Vandana Chauhan

Equipment

  • Cooking pot

Ingredients

  • 1 cup instant couscous
  • 1.5 cups vegetable stock/ water boiling hot
  • 1 cup cooked chickpeas
  • 8-10 almonds sliced
  • 2 tablespoons black raisins
  • 1 medium-sized red onion finely chopped
  • 1 medium-sized carrot chopped
  • 2 large garlic cloves minced
  • ½ cup pomegranate arils
  • 3 tablespoons lemon juice adjust to taste
  • A handful of fresh cilantro roughly chopped
  • 8-10 Fresh mint leaves roughly chopped
  • 1 teaspoon harissa paste adjust to taste
  • ½ teaspoon cumin powder
  • ¼ teaspoon cinnamon powder
  • ½ teaspoon red chili powder adjust to taste
  • ½ teaspoon dried ginger powder
  • Salt to taste
  • 1 tablespoon olive oil

Instructions

  • Put couscous in a large bowl. Add boiling vegetable stock, mix and cover the bowl. Don't remove the lid for at least 5 minutes and then fluff with a fork. Keep the couscous aside.
  • Heat oil in a skillet. Add chopped onion and cook until it becomes translucent.
  • Add minced garlic and saute for about a minute.
  • Add chopped carrot and cook for about 2-3 minutes. The carrots should get slightly cooked but remain crunchy.
  • Next, add sliced almonds and saute for a minute.
  • Add all the powdered spices and saute for a few seconds.
  • Add harissa paste and saute for a minute before adding boiled chickpeas, and salt. Cook the chickpeas with spices for 1-2 minutes.
  • Add cooked couscous and raisins. Mix everything and cover the pan. Cook covered for around 2 minutes so that couscous absorbs all the flavors.
  • Remove the lid. Add lemon juice, pomegranate arils, chopped cilantro, and mint leaves. Mix everything and enjoy your Moroccan couscous salad.

Notes

  1. Couscous doesn't have any taste of it's own so season it properly.
  2. You may add more vegetables, berries, and nuts of your choice.
  3. More easy recipe tips and tricks are given in the post above, please follow them to make this recipe.

Nutrition

Calories: 275kcal | Carbohydrates: 50g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 317mg | Potassium: 361mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2335IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Reader Interactions

Comments

  1. Hayley Dhanecha

    April 29, 2022 at 12:38 pm

    5 stars
    I used to make couscous salad quite often whilst I was in Uni for a quick lunch. It is healthy, tasty and straight forward recipe but never added raisins. When I saw that you have added, I quickly made some for my lunch today and finished it in no time. So delicious and can't wait to make it again for my family 🙂

    Reply
    • Vandana Chauhan

      April 29, 2022 at 5:30 pm

      Hi Hayley. Thanks for your comment.

      Reply
  2. Anshika Juneja

    April 25, 2022 at 7:02 pm

    5 stars
    I love this vegan Moroccan couscous chickpeas salad. It looks so tempting to me. I am definitely going to try this one.

    Reply
    • Vandana Chauhan

      April 26, 2022 at 10:56 am

      Thank you Anshika 🙂

      Reply
  3. Uma

    April 21, 2022 at 9:00 pm

    5 stars
    Moroccan spiced couscous salad is a delicious vegan salad and we enjoyed this protein-packed salad with fresh herbs.

    Reply
    • Vandana Chauhan

      April 22, 2022 at 2:33 pm

      Thank you Uma.

      Reply
  4. hem lata srivastava

    April 20, 2022 at 8:12 am

    5 stars
    This recipe is very exotic vegetarian salad. Couscous are healthy colourful options vegans also, I would definitely recommend this to my vegan friends and will try It .

    Reply
    • Vandana Chauhan

      April 20, 2022 at 11:19 am

      Thank you 🙂

      Reply
  5. Mayuri Patel

    April 19, 2022 at 10:35 pm

    5 stars
    Was looking for a quick but healthy and warm dinner option and came across your Moroccan Spiced Couscous Salad. Loved it and so filling too. I used Harissa powder as I had that.

    Reply
    • Vandana Chauhan

      April 20, 2022 at 11:20 am

      Thanks Mayuri 🙂

      Reply
4.94 from 15 votes (10 ratings without comment)

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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