Moroccan Couscous Salad (Print version)

Fluffy couscous combined with roasted vegetables, fresh herbs, and a tangy lemon dressing in a light dish.

# What You'll Need:

→ Couscous

01 - 1 cup couscous
02 - 1¼ cups boiling vegetable broth
03 - 1 tablespoon olive oil

→ Roasted Vegetables

04 - 1 small zucchini, diced
05 - 1 small red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 1 small red onion, diced
08 - 2 tablespoons olive oil
09 - ½ teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon smoked paprika
12 - Salt and black pepper to taste

→ Salad Additions

13 - ½ cup canned chickpeas, drained and rinsed
14 - ¼ cup raisins or golden sultanas
15 - ⅓ cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - ¼ cup toasted slivered almonds (optional)

→ Dressing

18 - Juice of 1 large lemon
19 - 2 tablespoons extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - Salt and pepper to taste

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, toss zucchini, red bell pepper, carrot, and red onion with olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until golden and tender. Remove from oven and allow to cool slightly.
04 - Place couscous in a large bowl, add boiling vegetable broth and 1 tablespoon olive oil. Cover with a plate and let stand for 5 minutes. Fluff with a fork to separate the grains.
05 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper in a small bowl.
06 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and toasted almonds (if using) to the couscous. Pour dressing over and toss gently to combine.
07 - Serve the salad at room temperature or chilled, optionally garnished with additional fresh herbs.

# Expert Tips:

01 -
  • It comes together in less time than you'd think, and tastes like you spent hours in the kitchen.
  • The flavors deepen as it sits, so you can make it ahead without any stress.
  • It adapts beautifully to whatever vegetables you have on hand, so nothing ever goes to waste.
02 -
  • Don't skip the halfway stir during roasting—that's what gives your vegetables those caramelized edges that taste like sunshine.
  • If your couscous seems dry after sitting, add a splash more broth and let it rest again, but this rarely happens if you cover it properly.
  • The dressing is everything in a salad, so taste it on its own before combining and adjust the lemon and salt to your liking.
03 -
  • Toast your almonds yourself if you can—the difference between store-bought and freshly toasted is worth the three minutes it takes.
  • Keep the dressing separate until right before serving if you're making this more than a few hours ahead, then toss everything together when you're ready to eat or transport it.
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