Moroccan Couscous Salad
Try this flavor and texture-packed Moroccan Couscous Salad this week! It's made with tender couscous cooked in turmeric and broth, roasted and fresh veggies, and crunchy almonds. The dressing is zesty and made with bold spices. Great for lunch or as a side salad.
Servings: 8 people
Calories: 313kcal
Equipment
- Large sheet pan need 2
Ingredients
For the couscous:
- 1 ¾ cups vegetable or chicken broth
- ½ teaspoon ground turmeric
- 1 tablespoon olive oil
- 1 ½ cups Moroccan-style couscous not pearl couscous
- ½ cup dried raisins
Vegetable and mix-ins:
- 1 red bell pepper diced
- 1 medium zucchini diced
- 2 cups diced eggplant
- 1 small red onion diced
- 4 cloves garlic, minced
- 2 medium carrots peeled and grated, I use a box grater
- 1 (14-ounce) can chickpeas drained
- ½ cup chopped Italian parsley plus more to taste
- ½ cup sliced almonds
- Olive oil
- Salt and pepper to taste
Dressing:
- ⅓ cup extra virgin olive oil plus more to taste
- 1 lemon, juiced zest is optional
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Cook the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a low boil and stir in the couscous. Cover with the lid tightly and turn off the heat immediately. Let it sit for 5 minutes, covered and off the heat. Then fluff the couscous with a fork. Add raisins and cover again (the steam will slightly rehydrate the raisins). Set aside to let it cool slightly.
- Roast vegetables: On 2 large sheet pans (to avoid overcrowding), arrange the diced red bell peppers, eggplant, zucchini, and red onions on one single layer. Toss with the minced garlic, and salt and pepper to taste. Roast for 15 to 18 minutes, or until crisp tender and just slightly softened.
- Make the dressing: In a mason jar, combine extra virgin olive oil, fresh lemon juice, ground cumin, ground coriander, salt and pepper to taste. Seal the jar and shake well to combine.
- Assemble: In a large bowl, combine the cooked couscous and raisins with all the roasted vegetables, grated carrots, chickpeas, chopped parsley, and almonds. Drizzle the prepared dressing and toss until evenly combined. If needed, season with more olive oil, salt and pepper. Serve warm or cold. Enjoy!
Notes
- Can be served warm, at room temperature, or cold.
- Couscous cooks off the heat once the liquid has come to a boil, don’t simmer it continuously. It can affect texture.
- For meal prep, arrange everything separately (in the same container) and toss with dressing just before serving to prevent sogginess.
- Store leftovers in a container in the fridge for up to 3 days. Serve cold or slightly reheated.
- Protein: Seared or grilled chicken, shrimp, and salmon.
- Nuts: Pine nuts or pistachios are great options.
- Veggie add-ins: Cucumbers, cherry tomatoes, olives, pomegranate seeds.
- Cheese: Crumbled feta.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1bowl | Calories: 313kcal | Carbohydrates: 42g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Sodium: 229mg | Potassium: 433mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3497IU | Vitamin C: 39mg | Calcium: 54mg | Iron: 2mg