Moroccan Couscous and Chickpea Salad
A fresh, vibrant salad packed with warm Moroccan-inspired spices, fluffy couscous, protein-rich chickpeas, and a bright lemon dressing. Perfect as a light lunch, side dish, or meal prep option.
🛒 Ingredients (Serves 4–6)
For the Salad:
1 cup couscous (regular, not pearl)
1 cup boiling vegetable broth (or water)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ red onion, finely chopped
½ cup shredded carrots
¼ cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
¼ cup raisins or chopped dried apricots
¼ cup sliced almonds (toasted)
For the Moroccan Dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey or maple syrup
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon cinnamon
1 garlic clove, minced
Salt and black pepper to taste
👩🍳 Instructions
1️⃣ Prepare the Couscous
Place couscous in a heatproof bowl.
Pour boiling broth over it.
Cover tightly and let sit for 5 minutes.
Fluff with a fork and allow to cool.
2️⃣ Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, cumin, coriander, paprika, cinnamon, garlic, salt, and pepper.
Taste and adjust seasoning if needed.
3️⃣ Assemble the Salad
In a large bowl, combine cooled couscous, chickpeas, tomatoes, cucumber, red onion, carrots, parsley, cilantro, and dried fruit.
Pour dressing over the mixture.
Toss well to combine.
Sprinkle toasted almonds on top.
4️⃣ Chill & Serve
Refrigerate for at least 30 minutes to let flavors meld.
Serve chilled or at room temperature.
💡 Tips & Variations
Make it vegan: Use maple syrup instead of honey.
Add protein: Grilled chicken or baked tofu pairs beautifully.
Extra flavor: Add crumbled feta cheese.
Spice it up: Add a pinch of cayenne or chopped fresh chili.
Meal prep friendly: Keeps well in the fridge for up to 3 days.
