An easy Moroccan Couscous Salad recipe loaded with vegetables and made in just 30 minutes! This flavor-packed couscous side salad is easy to throw together and can be used as the perfect side dish or a complete meal.
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I'm a big fan of a quick and hearty salad, something that can be thrown together and eaten alone or with some added protein. This summer couscous salad is just that!
Let's be honest, we're using the word 'salad' loosely with this recipe, it's more of a pasta salad loaded with vegetables and chickpeas. To me, that's even better.
Looking for more couscous recipes? Try my couscous and veggie stuffed peppers!
Reasons to Love this Recipe
- Fresh ingredients. Fresh herbs and fresh vegetables make up this delicious Moroccan salad.
- Meal prep-friendly. Make a big batch and enjoy it throughout the week!
- Vegetarian and vegan friendly. This recipe is fully vegetarian and vegan!
Ingredients
- Pearl or Israeli couscous. These are typically larger than your regular couscous.
- Fresh vegetables. Red onion, red pepper and cucumber.
- Chickpeas. A can of chickpeas drained and rinsed for some added protein.
- Fresh herbs. Fresh parsley and cilantro for flavor and color.
Dressing
- Fresh lemon juice for the lemon dressing.
- Extra virgin olive oil is the base of any balanced dressing.
- Aromatic spices. Cumin and coriander create a balanced blend of warm, earthy tones and fresh flavor enhancing the lemony dressing.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Use your favorite type of couscous. To cut down on the cooking, use instant couscous or what you can find or prefer.
- Make it gluten-free. You can substitute couscous with quinoa or millet to make a gluten-free version of the salad.
- Add more flavors. Add your favorite vegetables like cherry tomatoes, fresh mint or whatever you have in the fridge!
- Add more protein. Grilled Mediterranean chicken, grilled fish or feta cheese are popular additions that can make the salad more filling.
Instructions
- Step 1: Cook the couscous according to the instructions on the packaging. Remember to fluff and let the couscous cool for about 10 minutes.
- Step 2: While the couscous is cooling, prepare your vegetables. Add the red onion, red bell peppers and diced cucumber to a large mixing bowl along with the fresh herbs.
- Step 3: Prepare your dressing by whisking all the ingredients together in a small bowl or measuring cup, set aside.
- Step 4: Add the cooled couscous to the large bowl along with the lemon dressing and mix to combine. Season with more salt and black pepper, serve and enjoy!
👩🏻🍳Sarah's Top Tips
- Make ahead of time. Moroccan couscous salad is usually served cold or at room temperature, making it a great make-ahead or meal-prep dish.
- Prevent couscous from clumping. Fluff the couscous with a fork after cooking and before adding it to the salad with the rest of the ingredients. Adding a bit of olive oil can also help keep the grains separate.
- Use fresh herbs generously. Fresh parsley and cilantro not only add flavor but also bring a vibrant color and freshness to the salad.
- Use high-quality extra virgin olive oil for the dressing. It makes a significant difference in the flavor and overall quality of the salad.
- A well-balanced dressing can make or break a salad. Aim for a balanced dressing with the right mix of acidity, sweetness, and seasoning.
Serving Moroccan Couscous Salad
This couscous salad is perfect to whip up on a hot summer's day or for a backyard BBQ. Serve it up with some tender ribs or a perfect juicy burger!
Storage
Moroccan Couscous Salad can last 3-4 days stored in an airtight container in the refrigerator. If I'm making a large batch I like to store the dressing separately and add it before serving.
More Salad Recipes
- Pesto Orzo Salad20 Minutes
- Quinoa and Black Bean Salad20 Minutes
- Rotini Pasta Salad with Pepperoni18 Minutes
- Lemon Orzo Salad with Feta30 Minutes
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Moroccan Couscous Salad
KITCHEN TOOLS NEEDED
- Cutting board
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 1 cup pearl or Israeli couscous
- Water
- ½ red onion, diced
- 1 red bell pepper, diced
- 1 cup English cucumber, diced
- 1 (15 ounce) can chickpeas, drained and rinsed
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
Dressing
- ½ lemon, juiced
- ¼ cup extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook couscous according to package directions, fluff and let cool for about 10 minutes.
- In a bowl, add the red onion, bell pepper, cucumber and chickpeas. Add the couscous to the bowl along with the herbs.
- Whisk the dressing ingredients together in a small bowl or measuring cup.
- Pour the dressing in the bowl over the salad and mix to combine. Season with more salt, if needed and serve.
Sarah's Tips
- Make ahead of time. Moroccan couscous salad is usually served cold or at room temperature, making it a great make-ahead or meal-prep dish.
- Prevent couscous from clumping. Fluff the couscous with a fork after cooking and before adding it to the salad with the rest of the ingredients. Adding a bit of olive oil can also help keep the grains separate.
- Use fresh herbs generously. Fresh parsley and cilantro not only add flavor but also bring a vibrant color and freshness to the salad.
- Use high-quality extra virgin olive oil for the dressing. It makes a significant difference in the flavor and overall quality of the salad.
- A well-balanced dressing can make or break a salad. Aim for a balanced dressing with the right mix of acidity, sweetness, and seasoning.
- Moroccan Couscous Salad can last 3-4 days stored in an airtight container in the refrigerator. If I'm making a large batch I like to store the dressing separately and add it before serving.
Moira says
So easy and absolutely delicious!