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!
Jump to:
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.
Tried this recipe?
Let us know how it was!if you liked this recipe, try these!
Dive into more equally filling, healthy meals with these tasty recipes!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Hannah says
Made this for the first time but will be making this weekly! Makes a huge batch perfect for lunches all week. So fresh, so good you must make!! Dressing is perfect!
Erin says
Hi Hannah, so glad you loved it so much! Thank you for sharing!!
Kristen says
This is so refreshing and delicious!!! I substituted craisins for raisins and it was super tasty. Cant wait to make again!
Erin says
Hi Kristen, so glad you loved it! 🙂
Nicole C says
Such a yummy and fresh salad. The addition of raisins gives it a slightly sweet taste—so good!
Erin says
Hi Nicole, I am thrilled you loved it!
Steph says
Added over a bed of spinach for extra veggies 🙂 Having for lunch everyday this week.
Erin says
Hi Steph, so glad you enjoyed it and great idea!!
Nicole says
So delicious! I meal prepped this salad this week and have looked forward to lunch everyday - it's light, tasty, yet satiating 🙂
Erin says
Hi Nicole, so glad you loved the salad!!
Felicia says
So delicious! I added some spinach as well. Love how plump the raisins get 😂
Erin says
Hi Felicia, so happy you loved the salad!!
Rachel S says
SO GOOD! Added chopped kale for some extra greens and paired with lemony fish.
Erin says
Hi Rachel, so glad you loved it and made it your own!!
Alyse says
This is so delicious with incredible flavor, ridiculously easy, and perfect for meal prepping lunches!! I subbed the 1 c raisins with 1/2 c cherries which is great but sweeter hence the measurement change. I also only used 1 can of chickpeas because I didn’t read before I went to the store. Thanks so much Erin!! 10/10
Erin says
Hi Alyse, so happy you loved it and great ideas!!
Shannon says
This is my second week in a row making this for lunch meal prep for the week! It is the perfect lunch over a bed of spring mix or arugula. So so delicious! Thank you, Erin!
Erin says
Hi Shannon, so happy you love it so much and great idea!!
Jessica says
I’ll be honest - I was a little concerned about all of these ingredients going together. But, my goodness, the flavors were 🤩. Will definitely make this again.
Erin says
Hi Jessica, so glad you loved it so much!
Lauren says
The flavors came together so well! My husband asked where I found the recipe and I replied “Erin lives Whole did it again”!
Erin says
Hi Lauren, so glad you both loved the salad! 🙂
Bridget says
This recipe was amazing, one of the best things I’ve made in a while!! It was quick and the recipe was easy to follow, and I will definitely be making it again. Thanks so much for the delicious recipe! 🙂
Erin says
Hi Bridget, so glad you loved it!!
Ingrid says
Loved this salad - it has been great on these hot summer days. I added more bell pepper and cucumber to pack a few more veggies in there.
Erin says
Hi Ingrid, so glad you loved it and made it your own! 🙂
Avery says
This recipe is fantastic! It’s full of flavor and makes for a great refreshing meal!
Erin says
Hi Avery, so glad you loved it!!
Sarah says
Such an amazing combination of flavors! Perfect dinner and would be a great lunch to meal prep!
Erin says
Hi Sarah, so glad you loved it!!
Jordyn says
So simple and delicious. Swapped couscous for quinoa and it was the perfect side dish. Would also make for an easy work lunch! Thanks for another great recipe!
Erin says
Hi Jordyn, so happy you loved it!!
Cristina says
Just curious, what makes this a Moroccan salad? Certainly not the Israeli couscous made from a box. This is not couscous that Moroccans eat 🙂
Erin says
Hi Christina! Fabulous question. This salad is loaded with tons of flavor used in traditional Moroccan cooking, specifically lemon, fresh parsley, cumin, and garlic, in addition to ingredients like chickpeas which are popular in Moroccan cuisine. You can use any type of couscous you wish - regular or Israeli. I chose Israeli (although not Moroccan) because I love the big pearls and grab onto the beautiful flavors even more. And fun fact! Couscous is actually the national dish of Morocco, so feel free to use regular if that works for you!
Jaclyn says
Absolutely love this salad!! It’s so easy to make and absolutely delicious. Salty and sweet. Will be enjoying the leftovers for days.
Erin says
Hi Jaclyn, so happy you loved it! 🙂
Casey Colodny says
the flavors in this couscous salad are unreal! the dressing was the best part - could pour that over anything and everything!
Erin says
Hi Casey, so happy you enjoyed it!!
Laurie says
Healthy, easy, and delicious! Can’t go wrong with this! Loved it and will be a frequent go to for weekday lunches.
Erin says
Hi Laurie, so happy you loved the salad!!