If you’re looking for a vibrant, flavor-packed dish that’s both comforting and refreshing, this Moroccan Couscous Salad Recipe is an absolute winner. Picture fluffy couscous infused with warm turmeric, sweet raisins plumped by steam, and an array of perfectly roasted vegetables like eggplant, bell peppers, and zucchini adding a tender bite and beautiful color. Tossed with bright lemony dressing, crunchy almonds, and fresh parsley, this salad hits the perfect balance of textures and tastes that will keep you coming back for more.
Ingredients You’ll Need
The ingredients for this Moroccan Couscous Salad Recipe are simple but purposeful, each bringing its own magic to the bowl—from the fragrant spices to the fresh veggies and crunchy nuts. Here’s what you’ll want on hand to make this dish truly shine:
- 1 ¾ cups vegetable or chicken broth: The flavorful liquid to cook the couscous, adding depth and moisture.
- ½ teaspoon ground turmeric: Provides a subtle earthiness and beautiful golden color.
- 1 tablespoon olive oil: Used to cook the couscous and also adds a silky richness.
- 1 ½ cups Moroccan-style couscous (not pearl couscous): The fluffy base that soaks up all the wonderful flavors.
- ½ cup dried raisins: Sweet bursts that contrast perfectly with the savory elements.
- 1 red bell pepper (diced): Adds vibrant color and a slightly sweet bite.
- 1 medium zucchini (diced): Provides moisture and a mild, fresh flavor.
- 2 cups diced eggplant: Absorbs spices and roasting juices, giving a tender texture.
- 1 small red onion (diced): Brings a touch of sharpness and crunch.
- 4 cloves garlic, minced: Adds aromatic warmth and depth.
- 2 medium carrots (peeled and grated): For sweetness and a delicate crunch.
- 1 (14-ounce) can chickpeas (drained): Protein-packed and hearty, boosting the salad’s substance.
- ½ cup chopped Italian parsley (plus more to taste): Freshness and a burst of herbal brightness.
- ½ cup sliced almonds: Toasty crunch and nutty flavor.
- Olive oil, salt, and pepper (to taste): Essential seasonings for balance.
- â…“ cup extra virgin olive oil (plus more to taste): The base of the zesty dressing.
- 1 lemon, juiced (zest optional): For bright acidity and fragrant citrus notes.
- ¼ teaspoon ground cumin: Adds warmth and earthiness to the dressing.
- ¼ teaspoon ground coriander: Brings a subtle citrusy spice to tie everything together.
How to Make Moroccan Couscous Salad Recipe
Step 1: Preheat and Prep
Start by heating your oven to 450 degrees Fahrenheit. This high temperature is key to roasting the vegetables quickly, locking in their sweetness and giving them that perfect tender-crisp texture.
Step 2: Cook the Couscous
In a medium saucepan, bring the vegetable or chicken broth together with turmeric and a tablespoon of olive oil to a low boil. Stir in the Moroccan-style couscous, cover tightly, and turn off the heat. Let it sit undisturbed for five minutes so the couscous can steam and become wonderfully fluffy. When you fluff it with a fork, mix in the dried raisins and cover again briefly to let them soften, creating lovely bursts of sweetness in every bite.
Step 3: Roast the Vegetables
On two large sheet pans—this is important so they roast evenly rather than steam—arrange the diced red bell pepper, eggplant, zucchini, and red onion in a single layer. Toss them with the minced garlic and season with salt and pepper. Roast for 15 to 18 minutes until the vegetables are tender but still hold a bit of their bite, the edges caramelized and just starting to brown.
Step 4: Whip Up the Dressing
While the veggies roast, make the dressing by combining extra virgin olive oil, fresh lemon juice (and zest if you like), ground cumin, ground coriander, salt, and pepper in a mason jar or small bowl. Shake or whisk vigorously to emulsify the ingredients into a bright, tangy dressing that will bring the whole salad to life.
Step 5: Assemble It All
In a large bowl, gently mix together the couscous and raisins with the roasted vegetables, grated carrots, drained chickpeas, chopped parsley, and sliced almonds. Drizzle the dressing over the top and toss everything carefully to combine without crushing the delicate couscous grains. Taste and adjust with more olive oil, salt, or pepper if needed. You can serve this Moroccan Couscous Salad Recipe warm right away or let it cool completely for a refreshing room-temperature or chilled salad option.
How to Serve Moroccan Couscous Salad Recipe
Garnishes
Adding a sprinkle of freshly chopped herbs like parsley or mint brightens up the salad right before serving, while a few extra almonds on top provide an appealing crunch. If you want a touch of creaminess, dollops of Greek yogurt or crumbled feta cheese pair perfectly with the spices and textures.
Side Dishes
This salad makes an excellent side for grilled meats or fish, balancing smoky or charred flavors with its fresh and zesty profile. It also holds up beautifully as a stand-alone vegetarian main or alongside dishes like spiced lamb kebabs, harissa chicken, or roasted vegetable platters.
Creative Ways to Present
For a stunning presentation, serve the salad in a large, colorful ceramic bowl or mound it on a platter with lemon wedges around the edges. You could also stuff it into pita pockets or use it as a topping for leafy greens, turning it into a vibrant lunch bowl. It’s versatile and inviting, perfect for any gathering.
Make Ahead and Storage
Storing Leftovers
Place leftover Moroccan Couscous Salad Recipe in an airtight container and refrigerate for up to 3 days. The flavors often deepen and become even more harmonious after resting, making the next-day salad just as delicious.
Freezing
Because of the fresh vegetables and lemon juice in the dressing, freezing this salad isn’t recommended. The texture and brightness can suffer during freezing and thawing.
Reheating
If you prefer the salad warm, gently reheat leftovers in a skillet over low heat or microwave briefly just until warmed through. Avoid overheating to preserve the fresh flavors and prevent the almonds from becoming soggy.
FAQs
Can I use regular couscous instead of Moroccan-style couscous?
Moroccan-style couscous has a lighter, fluffier texture that works best here, but if all you have is Israeli or pearl couscous, it will still be tasty—just expect a slightly different texture and cooking time.
Is this salad gluten-free?
Traditional Moroccan couscous is made from wheat, so this recipe is not gluten-free. For a gluten-free version, you can substitute with quinoa or gluten-free couscous alternatives.
Can I make this vegan?
Absolutely! Simply use vegetable broth instead of chicken broth, and keep the toppings plant-based. This dish is naturally vegan-friendly aside from broth choice.
What’s the best way to toast the almonds?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and aromatic—this takes about 3 to 5 minutes. Let them cool before adding to the salad for the best crunch and flavor.
How far in advance can I prepare the salad?
You can prepare the salad a few hours ahead of time for the flavors to meld nicely. Just add the almonds just before serving to keep them crunchy.
Final Thoughts
This Moroccan Couscous Salad Recipe is one of those dishes that feels like a warm hug and a bright celebration all at once. Whether you’re bringing it to a potluck, serving it alongside your favorite mains, or just looking for a nourishing, delicious meal, it never disappoints. Give it a try and let this beautiful combination of spices, veggies, and textures bring excitement to your table.
Print
Moroccan Couscous Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 to 8.8 servings
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan
- Diet: Vegetarian
Description
A vibrant and flavorful Moroccan Couscous Salad featuring fluffy couscous soaked in turmeric-infused broth, combined with roasted vegetables, chickpeas, raisins, almonds, and a zesty lemon-cumin dressing. Perfect as a nutritious side dish or light main course served warm or cold.
Ingredients
Couscous and Broth
- 1 ¾ cups vegetable or chicken broth
- ½ teaspoon ground turmeric
- 1 tablespoon olive oil
- 1 ½ cups Moroccan-style couscous (not pearl couscous)
- ½ cup dried raisins
Vegetables
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups diced eggplant
- 1 small red onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and grated
Additional Ingredients
- 1 (14-ounce) can chickpeas, drained
- ½ cup chopped Italian parsley (plus more to taste)
- ½ cup sliced almonds
Dressing
- â…“ cup extra virgin olive oil (plus more to taste)
- 1 lemon, juiced (zest optional)
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Salt and pepper, to taste
Seasoning
- Olive oil, for roasting
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for roasting the vegetables.
- Cook Couscous: In a medium saucepan, combine the vegetable or chicken broth, turmeric, and 1 tablespoon olive oil. Bring it to a low boil, then stir in the couscous. Cover tightly and remove from heat immediately. Let it sit covered for 5 minutes to absorb the liquid, then fluff with a fork. Add the raisins and cover again to allow the steam to rehydrate them. Set aside to cool slightly.
- Roast Vegetables: Arrange the diced red bell pepper, eggplant, zucchini, and red onion in a single layer on two large sheet pans to avoid overcrowding. Toss the vegetables with minced garlic, olive oil, salt, and pepper. Roast in the oven for 15 to 18 minutes until the vegetables are crisp-tender and slightly softened.
- Make Dressing: In a mason jar or a small bowl, combine the extra virgin olive oil, fresh lemon juice, ground cumin, ground coriander, salt, and pepper. Seal the jar or whisk the ingredients well to blend the dressing thoroughly.
- Assemble Salad: In a large mixing bowl, combine the cooked couscous with raisins, roasted vegetables, grated carrots, drained chickpeas, chopped parsley, and sliced almonds. Drizzle the dressing over the salad and toss gently until everything is evenly coated. Adjust seasoning with additional olive oil, salt, and pepper if needed. Serve warm or cold according to preference. Enjoy!
Notes
- You can substitute chicken broth with vegetable broth to make it vegetarian or vegan.
- Roasting the vegetables on separate sheet pans helps prevent overcrowding and ensures even cooking.
- The salad can be served warm right after assembling or chilled for enhanced flavor melding.
- Feel free to add other nuts or dried fruits according to your taste preferences.
- Use fresh herbs like cilantro or mint to vary the flavor profile.
