Name: Moroccan Couscous Salad (No raisins or almonds)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup pearl or Israeli couscous; Water; 1/2 red onion (diced); 1 red bell pepper (diced); 1 cup English cucumber (diced); 1 (15 ounce) can chickpeas (drained and rinsed); 1/4 cup fresh parsley (chopped); 1/4 cup fresh cilantro (chopped); 1/2 lemon (juiced); ¼ cup extra virgin olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon salt; 1/4 teaspoon black pepper

This bright, flavorful Moroccan couscous salad is a staple in my kitchen all summer long. It's fresh, colorful, and packed with crisp veggies, fluffy couscous, and warm spices that bring every bite to life. Ready in about 30 minutes, it's easy to throw together and works just as well as a light meal as it does a vibrant side dish.

A wooden bowl of Moroccan couscous salad.

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Ingredients
Instructions
Sarah's Top Tips
Serving Moroccan Couscous Salad
Storage
More Salad Recipes
Moroccan Couscous Salad (No raisins or almonds)
Comments

I'm a big fan of quick, hearty salads that can stand on their own or pair easily with a protein. Just like my cannellini bean salad, this couscous salad uses legumes to make it more filling. I fluff the couscous while it's still warm to prevent clumping, then toss it with chickpeas, fresh herbs, and crunchy vegetables for the perfect balance of texture and flavor. The bright lemony dressing is layered with warm cumin and coriander, bringing it all together with a bright savory depth. It's the kind of dish I'll serve alongside grilled chicken or fish for dinner, or enjoy on its own for an easy lunch or summer gathering.

Looking for more couscous recipes? Try my couscous and veggie stuffed peppers!

Ingredients

Pearl or Israeli couscous. These are typically larger than your regular couscous and hold up well in salads. Swap in quinoa or millet to make the recipe gluten-free.
Fresh vegetables. I used red onion, red pepper and cucumber but feel free to mix in whatever you have on hand like cherry tomatoes, roasted zucchini, or chopped carrots.
Chickpeas. This recipe uses a can of chickpeas for some added protein.
Fresh herbs. Fresh parsley and cilantro for flavor and color.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Step 1: Bring water or broth to a boil, then stir in the couscous. Remove from heat, cover, and let sit for 5 minutes until the liquid is fully absorbed. The couscous should look soft and slightly clumped. Add olive oil and fluff with a fork until the grains are light, separate, and no longer clumped together. Let it cool slightly.

Chickpeas, red pepper, red onion and cucumber in a bowl.

Step 2: Dice the vegetables, rinse and drain the chickpeas, and chop the herbs. Everything should be bite-sized for even mixing. Add them all to a large mixing bowl.

Step 3: In a small bowl, whisk together lemon juice, olive oil, cumin, cinnamon, paprika, salt, and pepper until smooth and well combined. Set aside.

Step 4: Add the cooled couscous to the bowl and pour the dressing over the top, and toss until everything is evenly coated. Let the salad sit for 10-15 minutes before serving so the flavors can meld. The couscous will absorb the dressing and become more flavorful. Enjoy!

Couscous with vegetables and herbs in a bowl.

Sarah's Top Tips

Fluff for light, separate grains. I always fluff the couscous with a fork right after cooking while it's still warm. This helps break up any clumps so the texture stays light and fluffy instead of dense or sticky.
Let it rest to avoid mushy couscous. I let the couscous sit and cool for a few minutes before mixing everything. This gives the grains time to firm up so they don't turn soft or mushy when tossed with the other ingredients.
Dress it while slightly warm for better flavor. I add the dressing when the couscous is still just a little warm, not hot. This helps it soak up the lemon juice and spices so every bite is more flavorful.
Adjust before serving for balance. I always taste the salad right before serving and adjust the lemon juice or salt as needed. A small tweak at the end really brightens the whole dish and brings all the flavors together.

Serving Moroccan Couscous Salad

I love serving this Moroccan couscous salad alongside honey mustard grilled chicken or teriyaki kabobs for a balanced, flavor-packed meal. It also pairs really well with turkey burgers and wings, especially for casual summer dinners or game day spreads. For a lighter option, I like to serve it with a grilled zucchini salad to keep things fresh, simple, and vegetable-forward. It's also perfect on its own for an easy lunch.

Storage

Make ahead: Moroccan couscous salad is usually served cold or at room temperature, making it a great make-ahead or meal-prep dish.

Fridge: 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.