Moroccan Couscous Salad (Printable)

Fluffy couscous tossed with roasted veggies, fresh herbs, and a bright lemon dressing for a fresh, easy dish.

# What You’ll Need:

→ Couscous

01 - 1 cup couscous (about 180 g)
02 - 1¼ cups boiling vegetable broth (300 ml)
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 - ½ teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon smoked paprika
12 - Salt and black pepper, to taste

→ Salad Additions

13 - ½ cup canned chickpeas, drained and rinsed (about 80 g)
14 - ¼ cup raisins or golden sultanas (about 35 g)
15 - ⅓ cup fresh parsley, chopped (about 20 g)
16 - 2 tablespoons fresh mint, chopped
17 - ¼ cup toasted slivered almonds (optional, about 30 g)

→ Dressing

18 - Juice of 1 large lemon
19 - 2 tablespoons extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - Salt and black pepper, to taste

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine diced zucchini, red bell pepper, carrot, and red onion with olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper in a bowl; mix thoroughly.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through, until they turn golden and become tender. Remove from oven and allow to cool slightly.
04 - Place couscous in a large bowl; pour over the boiling vegetable broth and add 1 tablespoon of olive oil. Cover the bowl with a plate and let it sit undisturbed for 5 minutes. Fluff couscous gently with a fork to separate the grains.
05 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and black pepper in a small bowl until well combined.
06 - Add the roasted vegetables, chickpeas, raisins, parsley, mint, and optional almonds to the fluffed couscous. Drizzle the dressing over the mixture and toss gently to ensure even coating.
07 - Present the salad at room temperature or chilled, garnished with additional fresh herbs if desired.

# Expert Hints:

01 -
  • It's ready in under an hour and tastes even better as it sits, so you can make it ahead without guilt.
  • The flavors are bold enough to stand alone but flexible enough to pair with almost anything you're grilling.
  • One bowl feeds four people happily, and leftovers somehow taste better the next day.
02 -
  • Couscous absorbs liquid as it sits, so if you make this ahead, you might need to loosen it with a splash of extra oil or lemon juice before serving.
  • The vegetables must cool slightly before tossing with the couscous, or the heat will make everything too soft and blur the flavors together.
03 -
  • Toast your own almonds if you have time—they'll taste fresher and nuttier than pre-toasted ones that have been sitting on a shelf.
  • Make the dressing in a small jar and shake it up just before tossing; the emulsion stays better and the flavors distribute more evenly that way.
Go Back