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 salad is a summer staple in my kitchen all summer long. It’s bright, colorful, and loaded with veggies and warm spices. Easy to throw together in just 30 minutes, it's the perfect side dish or complete meal.

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
Recipe
Comments

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!

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: Cook the couscous according to the instructions on the packaging. Remember to fluff and let the couscous cool for about 10 minutes.

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

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!

Couscous with vegetables and herbs in a bowl.

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 juicy grilled chicken thighs, tender St. Louis 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.