Quick And Easy Moroccan Couscous Salad Recipe

I created a Moroccan Couscous Salad that puts a fresh twist on Vegetarian Couscous, filled with roasted vegetables and surprising flavor contrasts to pique your curiosity.

I’m always chasing bold quick meals and this Quick And Easy Moroccan Couscous Salad shocked me in the best way, it tastes like a little market in one bowl. Bright textures and sweet little surprises pop up, and chickpeas give it chew while parsley keeps it fresh.

I know it sounds fancy but it comes together fast, and i’ve made it for lazy weeknights and for company when I want something different. It’s part of my Vegetarian Couscous rotation and fits right alongside other Salads With Couscous I love, you might not expect how addictive it gets, try it soon.

Ingredients

• Couscous: tiny granules, quick carbs that soak up dressings, adds fluffy texture
• Chickpeas: plant protein and fiber, makes salad filling and keeps you satisfied longer
• Bell peppers: sweet, vitamin C rich, add crunch and bright color
• Eggplant and zucchini: roastable veggies, add meaty texture and smoky notes
• Parsley cilantro mint: fresh herbs lighten flavors, add bright, citrusy notes
• Raisins or apricots: sweet pops that balance savory with chewy bursts
• Toasted almonds or pine nuts: crunchy, add healthy fats, protein and nice texture
• Lemon olive oil and spices: bright acid, healthy fats, warm cumin and cinnamon

Ingredient Quantities

• 1 cup quick-cooking couscous
• 1 1/4 cups vegetable broth or water
• 2 tablespoons olive oil plus extra for roasting
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 small eggplant, about 1 cup diced
• 1 small red onion, thinly sliced or diced
• 1 cup cherry tomatoes, halved
• 1 (15 oz) can chickpeas drained and rinsed
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1/4 cup raisins or chopped dried apricots
• 1/4 cup toasted slivered almonds or pine nuts
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 tablespoon red wine vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste

How to Make this

1. Preheat oven to 425°F (220°C). Cut the red and yellow peppers, zucchini, eggplant and red onion into even bite sized pieces, toss on a rimmed baking sheet with a little olive oil (a couple tablespoons), salt and pepper and roast until edges are golden and soft, about 20 to 25 minutes, stirring once halfway; add the cherry tomatoes for the last 5 minutes if you want them slightly blistered.

2. While the veg roast, toast the slivered almonds or pine nuts in a dry skillet over medium heat until fragrant and lightly browned, 3 to 5 minutes; watch them closely cause they burn fast, then set aside.

3. Heat the vegetable broth or water until simmering, stir in the couscous with a pinch of salt and 1 tablespoon olive oil, remove from heat, cover and let sit 5 minutes, then fluff with a fork so it stays light and not clumpy.

4. Rinse and drain the chickpeas and pat them a bit dry, chop the raisins or dried apricots if using larger pieces.

5. Make the dressing: in a bowl whisk together 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika, 1 minced garlic clove, the remaining 1 tablespoon olive oil (or use 2 tablespoons total if you prefer a looser dressing), and salt and pepper to taste.

6. In a large bowl combine the fluffed couscous, roasted vegetables (include tomatoes), chickpeas, chopped dried fruit, toasted nuts and the chopped herbs: 1/3 cup parsley, 1/4 cup cilantro and 2 tablespoons mint.

7. Pour the dressing over the couscous mixture and toss gently until everything is evenly coated; taste and adjust seasoning with more salt, pepper or lemon juice if needed.

8. Let the salad sit at room temp for 10 to 15 minutes so the flavors meld, or chill for an hour if you prefer it cold; it holds well and actually tastes better the next day.

9. Serve topped with a few extra chopped herbs and nuts for crunch, and enjoy — its great as a side or a light main, and very easy to scale up for company.

Equipment Needed

1. Rimmed baking sheet, for roasting the veggies, you want one that holds the juices.
2. Chef’s knife, sharp if possible, chopping’s way easier that way.
3. Cutting board, big enough for peppers, zucchini and eggplant.
4. Large mixing bowl, to combine the couscous, veg, chickpeas and dressing.
5. Small saucepan with lid, to heat the broth and steep the couscous.
6. Dry skillet, for toasting the almonds or pine nuts, watch them they burn fast.
7. Measuring cups and spoons, for the couscous, oils and spices.
8. Whisk and fork, whisk for the dressing, fork to fluff the couscous.
9. Colander or sieve, to rinse and drain the chickpeas.
10. Tongs or spatula, to stir, toss and transfer the salad to a serving bowl.

FAQ

Quick And Easy Moroccan Couscous Salad Recipe Substitutions and Variations

• Couscous → quinoa or bulgur. Quinoa needs a bit more liquid so cook 1 cup quinoa with about 1 1/2 to 2 cups broth per package instructions, bulgur soaks up hot broth 1:1 and gives a nuttier chew.
• Chickpeas → cannellini (white) beans or cooked lentils. Cannellini keep a creamy bite, lentils give a firmer, earthy texture but may break down a little.
• Raisins or dried apricots → dried cranberries or chopped dates. Cranberries add tartness, dates make it sweeter and stickier if you like that.
• Toasted slivered almonds or pine nuts → chopped pistachios, toasted walnuts, or pumpkin seeds for a nut free crunch. Any will add texture and toasty flavor.

Pro Tips

1) Salt the eggplant before you roast it. Cut it, sprinkle with salt, let it sit 10 to 20 minutes then pat dry — that pulls out excess moisture so it actually browns instead of turning mushy, and it cuts any bitterness.

2) Don’t overcrowd the pan when roasting the veg, single layer is key. If pieces are touching they steam not roast, so use two pans or do batches; add tomatoes only at the end so they just blister and don’t dissolve.

3) For the couscous, use very hot broth and add a little olive oil or a pat of butter before covering, then fluff with a fork right before combining. If you want texture, dry-roast the chickpeas separately till crisp or toss them in the oven for 10 minutes, then add them cold.

4) Make the dressing ahead and taste it like crazy, adjust lemon, salt or sweetness to balance. Toast the spices lightly in a dry pan or crush them between your fingers first for more aroma, and save some chopped herbs and nuts to sprinkle on top right before serving for freshness and crunch.