Moroccan Couscous Salad (Printable Version)

Fluffy couscous blended with roasted vegetables, fresh herbs, and a zesty lemon drizzle.

# What You Need:

→ Couscous

01 - 1 cup 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 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 pepper, to taste

# How To Make It:

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

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes even better the next day when the flavors settle in.
  • The roasted vegetables develop this sweet, almost jammy quality that transforms what could be plain into something craveable.
  • It's endlessly flexible—add grilled chicken, swap in different herbs, or make it vegan without losing a beat.
02 -
  • Don't skip the intermediate cooling of roasted vegetables—adding hot vegetables to room-temperature couscous can make it gummy, so give them just a few minutes to cool slightly.
  • The dressing is where all the magic lives; a timid hand with the lemon will leave everything tasting muted, so be generous and taste as you balance the flavors.
03 -
  • Toast your own almonds if you have the time—raw almonds work, but toasting them brings out a richness that makes people ask what your secret ingredient is.
  • Make the dressing first and let it sit while you prep everything else; the flavors meld together and taste noticeably better than fresh dressing.
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