Moroccan Couscous Salad

Servings: 6 Total Time: 55 mins Difficulty: Beginner
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Moroccan Couscous Salad

I’m seriously in love with this delicious Moroccan Couscous Salad! Enjoy it as a healthy lunch or as a side with fish or chicken for a filling meal. It’s make-ahead friendly and ideal for meal prep! 

Print Recipe

Moroccan Couscous Salad

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Quick Meals Vegan Vegetarian
Difficulty: Beginner Prep Time 30 mins Cook Time 25 mins Total Time 55 mins
Servings: 6
Best Season: Suitable throughout the year

Ingredients

Couscous:

Vegetables:

Method

Cook the couscous:

  1. In a medium saucepan, combine the vegetable stock, water and turmeric. Bring to a low boil and stir in the couscous. Cover with a lid and turn of heat. Let it sit for 5 minutes, then fluff the couscous with a fork. 

  2. Transfer to a large bowl. Add the raisins, olive oil and couscous seasoning. Mix together and set aside to cool. 

Roast Vegetables:

  1. Preheat oven to 230C/450F.
  2. Spread the bell peppers, zucchini, onions and garlic in a large baking dish.
  3. Add 2 tablespoons olive oil and season with salt and pepper. Mix together and bake in oven top shelf for 15 to 20 minutes, until vegetables are slightly softened. When ready, leave to cool.

Assemble:

  1. Combine the couscous and raisins with all the roasted vegetables, chickpeas, grated carrot, chopped mint and lemon juice. Toss until evenly combined. Season to taste with more couscous seasoning, olive oil, mint, salt and pepper. Serve warm or cold.

  2. Enjoy!