Moroccan Couscous Salad is a fast and delicious side dish full of taste and texture.
It's made with grated carrot, hearty chickpeas, herbs, fast-cooking couscous and raisins for a little pop of sweetness.
This Moroccan couscous salad recipe is a versatile dish that can pair with lots of different proteins, so it's a great dish to make for a get-together or when you need to "bring a plate" to potlucks or a picnic.
Table of Contents
Why you will love this recipe
- short prep time
- easy recipe, packed with flavour
- great for meal prep
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- couscous - small, fine grain (also known as instant couscous)
- chicken stock
- garlic
- carrot
- chickpeas
- shallots - spring onions/green onions
- parsley
- raisins
- jarred roasted red bell pepper (and packing oil) - chargrilled capsicum
- flaked almonds
- cumin
- turmeric
- olive oil
- lemon juice
- salt
- black pepper
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
How to make Moroccan couscous salad
- Combine the couscous, stock and garlic in a large bowl.
- Cover with plastic wrap.
- Once couscous is rehydrated, fluff it with a fork and set aside.
- Add remaining ingredients and mix well to combine.
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Top tips for the best result
- I heat the chicken stock in the microwave, I find it much easier than heating it on the stove.
- You get heaps of extra (and free!) flavour from using the packing oil from the jarred chargrilled peppers. It's one of my favourite tricks for dressing a salad and I use it in many of my salad recipes.
Variations and substitutions
- substitute vegetable stock for chicken stock (or even just boiling water - but this will have less flavour)
- use another type of dried fruit such as currants, sultanas or chopped dates in place of raisins
- instead of almonds, use pistachios or toasted pine nuts.
Storage
Store any leftovers in an airtight container in the fridge for 4 to 5 days.
More couscous salad recipes
Pumpkin Couscous Salad - butternut squash salad with chargrilled capsicum, fresh mint and couscous.
Pearl Couscous Salad - an easy salad with cucumber, cherry tomatoes, fresh herbs and pearls of giant Israeli couscous pasta with a zingy lemon vinaigrette.
Other recipes you may enjoy
Massaman Lamb Shanks - tender lamb shanks roast away in the oven in a rich coconut curry sauce packed with spices, garnished with fresh cilantro (coriander) and sliced red chilli.
Garlic and Lemon Salmon - a fast recipe that is great for a weeknight. Salmon fillets are covered in a mixture of garlic, mustard, fresh lemon zest and juice then grilled to perfection.
📖 Recipe
Moroccan Couscous Salad
Ingredients
- 1 cup fine/instant couscous
- 1 cup chicken stock boiling
- 1 garlic clove crushed
- 1 large carrot grated
- 400 g canned chickpeas drained
- 3 shallots (spring/green onions) finely sliced
- ½ cup flat-leaf parsley (firmly packed) chopped
- ¼ cup roasted red pepper strips (capsicum) chopped (along with 1 tablespoon of packing oil)
- ½ cup raisins
- ¼ teaspoon turmeric
- ½ teaspoon ground cumin
- ¼ cup flaked almonds
- 2 tablespoon fresh lemon juice
- 2 tablespoon olive oil
- ½ teaspoon cooking salt
- ¼ teaspoon fresh black pepper
Watch me make this recipe
Instructions
- In a large bowl combine the couscous, hot chicken stock and garlic.1 cup fine/instant couscous1 cup chicken stock1 garlic clove
- Stir together, then cover tightly with plastic wrap and set aside for 5 minutes.
- Once couscous is rehydrated, fluff it with a fork and set aside.
- Add remaining ingredients and mix well to combine then serve.1 large carrot400 g canned chickpeas3 shallots (spring/green onions)½ cup flat-leaf parsley (firmly packed)¼ cup roasted red pepper strips (capsicum)½ cup raisins¼ teaspoon turmeric½ teaspoon ground cumin¼ cup flaked almonds2 tablespoon fresh lemon juice2 tablespoon olive oil½ teaspoon cooking salt¼ teaspoon fresh black pepper
Notes
- I bring the chicken stock to the boil in a Pyrex jug in the microwave.
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I made this for a large gathering where guests were asked to bring a covered dish. It was a HUGE hit! I did not deviate from the recipe at all. I think perhaps when I make it in the future, I may add some diced sweet potatoes. Certainly not needed. I just think it might be a nice addition. I will add this to my regular rotation.
That's awesome Sue, and the sweet potato sounds yum! So glad everyone enjoyed it and thanks for stopping by again to let me know, L x