Moroccan Couscous Salad (No raisins or almonds)

5 from 1 vote

Moroccan Couscous Salad (No raisins or almonds)

This Moroccan Couscous Salad recipe is loaded with vegetables, fresh herbs and makes the ideal picnic salad. This flavor-packed Moroccan salad is easy to throw together and takes just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Salads

Cuisine: American, Mediterranean

Servings: servings

Calories: 203.91kcal

Author: Sarah Hill

Equipment

Small Sauce Pan
Knife
Cutting board

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.

Video

Notes

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.
Feel free to mix up the ingredients based on what you have on hand. Green peppers add a fresh crunch, and cannellini beans are a great substitute for chickpeas if you want a softer, creamier texture. You can also use red onion or green onion for a milder bite, or try dried apricots instead of raisins for a slightly different sweetness.

Nutrition