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moroccan cous cous salad
Erin Antoniak

Moroccan Couscous Salad

5 from 33 votes
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: dairy-free, dinner, lunch, meal-prep, Salad, Side Dish, vegan
Cuisine: Moroccan
Calories: 288
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups dry pearl couscous Israeli
  • 2 15 oz 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
Dressing
  • 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

Method
 

  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.

Nutrition

Calories: 288kcalCarbohydrates: 44gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.002gSodium: 244mgPotassium: 348mgFiber: 5gSugar: 2gVitamin A: 771IUVitamin C: 34mgCalcium: 56mgIron: 2mg

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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