Moroccan Couscous Salad (Print Version)

Fluffy couscous paired with roasted vegetables, fresh herbs, and lemon dressing for a bright, flavorful dish.

# What to Use:

→ Couscous

01 - 1 cup couscous
02 - 1 1/4 cups boiling vegetable broth
03 - 1 tablespoon 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 tablespoons olive oil
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon smoked paprika
12 - Salt and black pepper, to taste

→ Salad Additions

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

→ Dressing

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

# How to Prepare:

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

# Expert Advice:

01 -
  • It's a complete meal disguised as a light side dish, so you can eat it guilt-free for lunch three days in a row.
  • The spices taste like adventure, but the execution is so simple that even a chaotic Tuesday night cooking session feels manageable.
  • Leftovers taste even better the next day when the flavors have had time to get cozy together.
02 -
  • Let those roasted vegetables cool slightly before combining with the couscous, or the heat will make everything mushy and you'll lose that texture contrast.
  • The dressing amounts might seem small, but couscous absorbs liquid like a sponge—start with less and add more if needed rather than ending up with a soggy mess.
  • Fresh herbs are non-negotiable here; they're what separates this from just being a warm grain dish.
03 -
  • Toast your almonds yourself if you can—they develop a richer flavor and you can control how dark they get.
  • Keep the dressing separate until right before serving if you're making this ahead; it prevents the couscous from getting soggy and the herbs from losing their color.
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