Moroccan Couscous Salad

Like every Moroccan dish, this salad offers an explosion of flavors and colors. Light and fresh tasting, yet perfectly satisfying. It can be served as a meal by itself or as a side dish with meats and pita bread.

Moroccan Couscous Salad

Recipe by Anna BembryCourse: Pasta, SaladsCuisine: MoroccanDifficulty: Simple


Prep time



Fresh and light tasting, yet perfectly satisfying as a meal by itself.


  • 180 g / 1 cup of couscous

  • 50 g / 1/4 cup raisins

  • 300 ml / 1 1/4 cup boiling chicken or vegetable stock

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons lemon juice

  • 1 garlic clove, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground ginger

  • 1 teaspoon salt

  • 1 carrot, peeled and grated

  • 1/2 red bell pepper, diced

  • 1/4 red onion, finely diced

  • 1 can (439 g / 15.5 oz) chickpeas, drained and rinsed

  • 2 tablespoons finely chopped fresh flat-leaf parsley


  • Prepare the couscous: Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a lid, plate or plastic wrap to seal in the steam and set aside for 5 minutes.
  • Prepare the dressing: Put olive oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix.
  • Combine ingredients: Fluff the couscous with a fork and stir in the carrot, red pepper, onion, chickpeas and parsley. Pour over the dressing and toss together until well mixed.


  • Prepare a batch of this delicious salad ahead, store it in a fridge and use as a light and easy lunch or snack to-go.

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