Moroccan Couscous Salad (Print View)

Fluffy couscous mixed with roasted veggies, fresh herbs, and tangy lemon dressing for a wholesome meal.

# Components:

→ Couscous

01 - 1 cup Israeli couscous
02 - 1 1/4 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 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Salad Additions

13 - 1/2 cup canned chickpeas, drained and rinsed
14 - 1/4 cup raisins or golden sultanas
15 - 1/3 cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - 1/4 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 - 1/2 teaspoon honey or maple syrup
22 - Salt and freshly ground black pepper to taste

# Directions:

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

# Expert Advice:

01 -
  • It tastes even better the next day when flavors have time to get cozy together.
  • You can prep everything while the oven does the real work, leaving you free instead of stressed.
  • It works as a standalone lunch, a side dish, or the base for a whole grain bowl situation.
  • The texture contrast between fluffy couscous and those caramelized roasted vegetables is genuinely addictive.
02 -
  • Do not skip the step of letting couscous sit covered for five minutes; rushing this makes it dense and clumpy instead of light.
  • Taste the dressing on its own before mixing it in—lemon juice and honey are both strong, and getting the balance right beforehand saves you from a salvage situation later.
  • Fresh herbs are non-negotiable here; they're not a garnish but a main ingredient, and dried herbs won't deliver the same brightness.
  • The vegetables must actually roast until their edges caramelize; underroasted vegetables make this taste like sad steamed vegetables instead of something with actual depth.
03 -
  • Toast your own almonds in a dry pan for two minutes if you have them whole; they taste infinitely better than pre-slivered and cost less.
  • Lemon juice oxidizes and loses brightness quickly, so fresh-squeezed and squeezed close to serving time makes a measurable difference in how alive the whole thing tastes.
  • If your couscous feels heavy after fluffing, you likely added too much liquid or didn't let it sit uncovered after the initial steaming; it'll be fine, but now you know for next time.
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