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
Scale
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.
