Indulge in flavor the healthy way with Moroccan Couscous Salad. Made with chickpeas, almonds, and veggies, it’s a hearty meal filled with nutrients and flavor galore.
A delicious, refreshing mix of chickpeas and couscous
I don’t know about you, but I love a hearty salad. And when it comes to Moroccan couscous salad, it’s hardly a salad at all! It’s more a savory, grain-based dish packed with veggies that leave you feeling nice and full. Plus, it’s healthy!
This chickpea salad is loaded up with couscous, green pepper, cucumber, almonds and more. It’s topped with a zesty lemon dressing for a tangy twist that makes the dish complete!
Ingredients in this Moroccan couscous salad recipe
This Moroccan salad with couscous is made in two parts: the salad and a homemade olive oil-based dressing. Both parts contain lots of one thing… flavor!
- Couscous: Start your salad with 2 cups of dry pearl Israeli couscous.
- Chickpeas: Next, you’ll need 2 15oz cans of chickpeas. Be sure to drain and rinse!
- Parsley: As some yummy, herby flavor with 3/4 cup of fresh chopped parsley.
- Pepper: Next, add some nutrients and sweet flavor with 1 diced red bell pepper.
- Cucumber: Do the same with 1 English cucumber.
- Almonds: Next, 1 cup of sliced almonds changes this salad game by adding both crunch and flavor.
- Raisins: And finally, finish off the salad portion of this recipe with 1 cup of raisins.
- Olive oil: Use 1/4 cup of olive oil as the base of the couscous dressing.
- Lemon zest: Next, add 1 lemon’s worth of zest to achieve a distinct tangy taste in the dressing.
- Lemons: Follow that with 2 lemon’s worth of juice!
- Garlic: Add delicious garlic flavor with 3 cloves, minced.
- Seasonings: Do the same with 1 tsp each of salt and cumin, and finish things off with 1/2 tsp of ground black pepper.
Kitchen tools needed to make this recipe
For measuring ingredients, you will need the following sized cups: 1/2 tsp, 1 tsp, 1/4 cup, 3/4 cup, and 1 cup.
How to make Moroccan couscous salad
The photos make it seem fancy and complicated, but this dish is actually really easy to make. Just cook the couscous (which is made similarly to rice or quinoa), throw it on a bowl, add the rest of the ingredients, and make the dressing!
To begin, cook the couscous according to the package directions. Once ready, let cool for at least 10 minutes.
Add the chickpeas, parsley, red pepper, cucumber, almonds, and raisins to a large bowl and stir to evenly combine.
Mix in the couscous.
In a small bowl, whisk together all of the dressing ingredients. Once whisked, pour the dressing over the couscous.
Mix everything until well combined.
Need to switch out a few ingredients? Here are some easy swaps!
- Red pepper: The red bell pepper can be replaced with green, yellow, orange, or a veggie listed below.
- English cucumber: Likewise, you can use an American cucumber if you’d like!
- Raisins: Finally, there is no direct swap for raisins, though you can use dried cranberries if preferred (or omit altogether)!
You can also add to your salad with carrots, zucchini, oranges, mint, or even figs!
How to store Moroccan couscous chickpea salad
Moroccan chickpea salad will stay fresh for up to one week. Keep it stored in an airtight container in the refrigerator.
If possible, store separate from the dressing to prevent sogginess. This method is ideal for meal prepping!
If you liked this recipe, you’ll want to try these!
Dive into some more equally filling and healthy meals with these tasty recipes!
- Mexican Quinoa Salad with Cilantro Lime Dressing
- Cranberry Quinoa Salad
- Cilantro Lime Shrimp with Coconut Cauliflower Rice
- Easy Veggie Fried Cauliflower Rice
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 cups dry pearl couscous (Israeli)
- 2 15oz cans chickpeas, drained and rinsed
- 3/4 cup chopped fresh parsley
- 1 red pepper, diced
- 1 cup English cucumber, diced
- 1 cup sliced almonds
- 1 cup raisins
- 1/4 cup olive oil
- zest of 1 lemon
- 2 lemons, juiced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 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 overtop of couscous.
- Mix until everything is well combined and enjoy!
- Store in fridge for up to one week.
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