moroccan cous cous salad

Moroccan Couscous Salad

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.

Prep: 10Cook: 20Total: 30 minutes
Yield 10 servings 1x


  • 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


  1. Cook couscous according to package directions. Once ready, let cool at least 10 minutes.
  2. In a large bowl, add chickpeas, parsley, red pepper, cucumber, almonds, and raisins.
  3. Add couscous to bowl with veggies.
  4. In a small bowl, whisk together all dressing ingredients. Pour overtop of couscous.
  5. Mix until everything is well combined and enjoy!
  6. Store in fridge for up to one week.
Author: ErinCategory: dinner, lunch, side dish, meal prep, vegan, dairy-freeCuisine: Moroccan