Indulge in flavor the healthy way with Moroccan Couscous Salad. Ready in just 30 minutes, this hearty dish is made with creamy chickpeas, crunchy almonds, and fresh veggies, and is packed with nutrients and deliciousness. It's filling enough to be a main, but makes a great side to grilled meats like these Honey BBQ Chicken Skewers!
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A delicious, refreshing mix of chickpeas and couscous
I don't know about you, but I love a hearty salad. From my Mexican Quinoa Salad to my Mediterranean Chickpea Salad, there's something so satisfying about loading up on veggies in a dish that actually tastes incredible too.
This Moroccan couscous salad may technically be a salad, but I'd say it's hardly a salad at all. It's more of a savory, grain-based dish packed with veggies that leaves you feeling full for hours. Plus, it's healthy! So a total win-win.
I love making this salad for meal prep throughout the week. Having it ready to go means when I'm hungry and short on time, I'm not tempted to reach for something quick and unhealthy instead. You can find the full meal prep instructions in the recipe card below!
Why You’ll Love This Recipe
- Full of bold, tangy flavor, with the chickpeas, veggies, and almonds all soaking up that zesty lemon dressing
- Comes together in just 30 minutes, with no complicated steps involved
- Hearty enough to be a full meal, not just a side dish
- Great for meal prep, since it stays fresh in the fridge for up to a week
- Easy to customize with different veggies, grains, or added protein
- Naturally vegan and dairy-free, so it fits a variety of diets
Erin's Expert Tips (Before You Start)
- Chop the veggies while the couscous cooks to save time. I like to get the cucumber, pepper, and parsley prepped while the couscous is on the stove so everything comes together faster.
- Toast the almonds if you have a few extra minutes. I love doing this for a deeper, nuttier flavor, but it's totally optional if you're short on time.
- Let the couscous cool for at least 10 minutes before adding it to the other ingredients. Adding hot couscous will wilt the fresh parsley and veggies and make everything sad and mushy, and you definitely don't want that!
- If you can, let the salad sit for a bit before serving. I've noticed the flavors meld together even more once everything has had a moment to combine.
Ingredients Needed for Moroccan Couscous Salad
Here’s a little bit about everything that goes into this Moroccan couscous salad:
For the Salad:
- Couscous: You want the Israeli pearl couscous, not the fine-grain kind. The larger, slightly chewy pearls give this salad its hearty, satisfying texture.
- Chickpeas: Be sure to drain and rinse these!
- Parsley: Adds some yummy, herby flavor that really makes things pop.
- Pepper: I used red bell pepper, but you can also use green, yellow, or orange.
- English cucumber: Brings a refreshing crunch to the salad. You can use an American cucumber if you'd like; just expect them to be a little less crunchy.
- Almonds: Sliced almonds elevate this salad by adding crunch and flavor.
- Raisins: Add another layer of texture and some bright fruity flavor. You can use dried cranberries if you prefer (or omit them altogether).
For the Dressing:
- Olive oil: The base of the couscous dressing, adding some good healthy fats.
- Lemon: Both lemon juice and zest give the dressing its distinct tangy taste - so good!
- Garlic: Garlic flavor makes any salad dressing so much better.
- Seasonings: I use a mix of salt, cumin, and ground black pepper as a finishing touch.
How to make Moroccan couscous salad
This one is simple. Just cook the couscous according to the package directions, then let it cool for at least 10 minutes so it doesn't wilt the other ingredients. While that's cooling, toss the chickpeas, parsley, red pepper, cucumber, almonds, and raisins together in a large bowl.
Once the couscous has cooled, mix it right in with the rest of the salad. Then whisk together all the dressing ingredients in a small bowl and pour it over everything. Give it one final mix until it's well combined, and that's it!
- Step 1: Cook Couscous & Assemble Veggies. To start, cook the couscous according to package directions. Once ready, let cool for at least 10 minutes. Then add chickpeas, parsley, red pepper, cucumber, almonds, and raisins to a large bowl.
- Step 2: Mix Couscous with the Veggies. Next, add your couscous to the bowl of veggies. Mix until combined.
- Step 3: Make the Dressing. In a small bowl, whisk together all dressing ingredients.
- Step 4: Toss Salad and Serve. Pour the dressing over the salad and mix until everything is well combined. Enjoy!
Frequently Asked Questions
Below are some common questions about this Moroccan couscous salad. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
You can also add carrots, zucchini, oranges, mint, or even figs to your salad!
Yes, quinoa and barley both work well here if you want to switch things up. Just keep in mind the texture and flavor will be a little different, but the dressing and mix-ins pair nicely with either one!
Absolutely, this salad is easy to bulk up with your favorite protein. Grilled chicken, steak, or even leftover turkey all work great if you want to turn it into a more filling dinner.
You can use them straight from the can, just be sure to drain and rinse them first. If you want a little extra flavor and texture, roasting the chickpeas beforehand works nicely too!
This salad is meant to be served cold or at room temperature. Just make sure to let the couscous cool down before mixing everything together so it doesn't wilt the fresh veggies.
Storing leftovers
Moroccan chickpea salad will stay fresh for up to one week. I usually keep it stored in an airtight container in the refrigerator.
If possible, store separately from the dressing to prevent sogginess. This is especially important if you're meal prepping!
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Moroccan Couscous Salad
Ingredients
Method
- Cook couscous according to package directions. Once ready, let cool at least 10 minutes.
- In a large bowl, add chickpeas, parsley, red pepper, cucumber, almonds, and raisins.
- Add couscous to bowl with veggies.
- In a small bowl, whisk together all dressing ingredients. Pour over the couscous salad.
- Mix until everything is well combined and enjoy!
- Store in fridge for up to one week.
Nutrition
Notes
- Let the Couscous Cool Before Mixing: After cooking the pearl couscous, let it cool for at least 10 minutes before adding it to the rest of the ingredients. Adding hot couscous will wilt the fresh parsley and veggies and make everything sad and mushy, and you definitely don't want that.
- Use Pearl (Israeli) Couscous: The recipe specifically calls for pearl couscous, not the fine-grain kind. The larger, slightly chewy pearls give this salad its hearty, satisfying texture, so make sure you're grabbing the right variety at the store.
- Keep the Dressing Separate If You're Meal Prepping: If you're making this ahead for the week, store the dressing separately and toss it in right before serving to prevent sogginess and keep everything fresh and bright for up to a week.
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
Kirsten J. says
This recipe is so easy and so delicious!
I split the recipe in half and made half with quinoa for a gluten free option. Will make it again!!
Erin says
Hi Kirsten, so glad you love it and make it your own! Great idea!! 🙂
Katie says
Easily in the top 5 of my favorite recipes! Been making since you first posted and every time I’m hovering over my bowl saying “mmm yum!” To myself 😂
Erin says
Hi Katie, so happy you enjoyed it!! 🙂
Jaclyn says
Incredible. This is one of my favorite meal prep recipes. It gets even better as it sits.
Erin says
Hi Jaclyn, so happy you enjoyed it! 🙂
Mandy says
This was just amazing. I was going to use it for dinner tonight and for my lunches this week, so I doubled it. DO NOT DOUBLE IT unless you need 10 lbs of food. Luckily, my oldest took half home for her family 🤣
Erin says
Hi Mandy, so glad you loved it, and it made many meals for everyone!!
Maureen Bolinger says
Perfect. I used my rice cooker for the cous cous. Also, I had basil on hand and tomatoes not cucumbers. I roast my chick peas 1st. Such a great base for so many items. My twins like meat so I am throwing in leftover steak for them. Really a great healthy meal. May use for thanksgiving turkey leftovers too. Dressing is so perfect!
Erin says
Hi Maureen, so glad you loved it and made it your own!! 🙂
Shweta Gupta says
Wow recipe
Erin says
Hi Shweta, so glad you liked it!!
Bella says
Amazing and so easy!
Erin says
Hi Bella, so happy you enjoyed it!!
Kristin says
Always looking for an easy no cook meal in the summer. This is just *chef’s kiss*. Something different than your every day pasta salad! My two year old inhaled it too!
Erin says
Hi Kristin, so glad you all enjoyed it!! 🙂
Beckie maddox says
Sooo easy! The raisins add a little different texture and the cumin adds some smokiness. It’s a great recipe and can’t wait to have some leftovers for dinner. Delish!
Erin says
Hi Beckie, so glad you loved it so much!
Meghan says
So easy to make and so so delicious! Made this as a meal prep lunch to take to the office for the week and it was way more filling than I was expecting. Thanks for the amazing recipe!
Erin says
Hi Meghan, so glad you loved it! 🙂
Lexi says
Well-deserved 5 stars! So easy to make, with minimal ingredients, and everyone loved It! Highly recommend bringing It to your next cookout this summer! ELW wins again!
Erin says
Hi Lexi, so glad you loved the salad!! 🙂
Bianca says
This was so easy to make! And so delicious. Easy, affordable meal- love it.
Erin says
Hi Bianca, so happy you loved it!!
Tara says
So so good. Quick and easy to throw together. It is light and refreshing with an delicious combination of flavors!! Looking forward to having this for lunches for the remainder of the week.
Erin says
Hi Tara, so happy you loved it so much!!
Michelle says
Yum! Made this for weekly lunch and I LOVE the sweet/salty flavor, hits all the right notes. And its such a hearty meal! Doesn't leave you hungry. Looking forward to lunch this week!!
Erin says
Hi Michelle, so happy you loved it!!
Allie says
I replaced the couscous with barley because it's what I had in the pantry, but it was delicious! Easy and tasty meal prep for the week!
Erin says
Hi Allie, so glad you made it your own and enjoyed it!!