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Moroccan couscous salad garnished with mint leaves and a lemon wedge served in a white bowl.
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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.
Course Main Course, Salad
Cuisine African, Moroccan
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 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