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Moroccan Couscous Salad is a vibrant dish made with fluffy couscous, fresh vegetables, fragrant herbs like mint and parsley, and spices like cumin and coriander; this salad is a celebration of flavors. It isn’t just a salad; It’s more of a savory, grain-based dish packed with veggies that is healthy even for vegans.
What is Couscous
Couscous is a tiny, fluffy grains that look like mini pearls. It’s a versatile ingredient made from semolina wheat, cherished in North Africa and especially in Morocco. It takes on the flavors of whatever you pair it with.
Now, let’s talk history. Couscous was first crafted by the Berber people of North Africa, who found a clever way to turn wheat into these delightful granules. Moroccan couscous is slightly different from the Israeli and Lebanese it is tinier. (we will be using the Moroccan couscous in this recipe).
What is the Traditional Moroccan Dish Couscous Made Of?
The dish thrives on various vegetables, such as grated carrots, zucchini, and bell peppers, enhancing taste and visual appeal. Meat, often lamb or chicken, contributes protein. It’s prepared with a blend of Moroccan spices like cumin and coriander. A fragrant broth formed by simmering meat, vegetables, and spices adds flavor.
What I love about Moroccan couscous salad is its bursting colors and vibrancy. Those roasted veggies are like flavor bombs. Oh, it’s an absolute delight with broth-cooked goodness and a hint of turmeric. The grated carrots and parsley bring this incredible freshness into the mix. And also the chickpeas that give it a unique sweetness? Now, the dressing – let’s talk about how the blend of lemon juice, olive oil, garlic, cumin, and coriander adds a spicy taste to the dish. And that extra crunch from the slivered almonds? It’s like the perfect finishing touch that makes every bite yummy.
Sure, you would love to try Moroccan couscous salad after this mouthwatering description.
What Do Moroccans Drink with Couscous?
Moroccan beverages beautifully complement the meal, refreshing the flavourful dish. Among the beverages enjoyed with couscous, two stand out as the best accompaniments: mint tea (Maghrebi mint tea) and fruit juices, particularly orange and pomegranate.
Mint Tea (Maghrebi Mint Tea): This tea is a blend of green tea leaves, fresh mint leaves, and sugar and is steeped to perfection. The tea ceremony is a cherished tradition – the tea is poured from a height, creating foam and enhancing the flavors. The soothing combination of mint’s coolness and tea’s warmth makes it an ideal choice to cleanse for the bites of couscous.
Fruit Juices, Especially Orange and Pomegranate: Morocco’s climate yields a bountiful harvest of fruits, so they have many refreshing fruit juices. Orange and pomegranate juices, in particular, are often served with couscous due to their natural sweetness. Freshly squeezed oranges and the tangy blend of pomegranate seeds combine to create juices that complement the savory taste of couscous.
Couscous to Water Ratio
The common couscous to water ratio is 1:1, meaning equal parts couscous and water by volume. For instance, if you use 1 cup of couscous, you would add 1 cup of boiling water, which is then usually left to steam for a few minutes until the couscous is fluffy and tender.
Moroccan Couscous Salad Ingredients
For the couscous;
Couscous: Opting for Moroccan small couscous.
Chicken broth: To add flavor to the dish
Olive oil: Keep the grains separated.
Ground turmeric: Adds vibrant color.
Raisins
For the Veggies;
Veggies: Incorporate red bell pepper, eggplant, red onion, and zucchini.
Minced garlic: Opt for fresh garlic.
Olive oil, salt, and pepper: Crucial components for the roasting process!
For dressing the dish;
Olive oil: It is best to add extra virgin olive oil to enhance flavors.
Fresh lemon juice: Squeeze it fresh!
Minced garlic: Use fresh garlic.
Ground cumin: Adds flavor to the dish
Ground coriander: Enhances the taste.
Salt and pepper: Add according to your taste preferences.
For the toppings;
Grated carrots: Adds vibrant color and a touch of freshness.
Chickpeas
Italian parsley
Slivered almonds
Moroccan Couscous salad
Ingredients
- 2 cup couscous
- 1 tablespoon olive oil
- 1½ cup chicken broth
- ½ teaspoon turmeric (ground)
- ½ cup raisins
- 2 cups eggplant (chopped)
- 2 bell pepper (sliced)
- 1 medium zucchini (chopped)
- 1 medium onion (chopped)
- 1 teaspoon coriander (ground)
- 4 cloves garlic (minced)
- 2 tablespoon fresh lemon juice
- 1 teaspoon cumin (ground)
- salt and pepper to taste
- 3 medium carrots (grated)
- 1 cup slivered almonds
- 1 cup Italian parsley (chopped)
- 1 can (14oz) chickpeas (drained and peeled)
Instructions
- Preparation: Start by chopping the eggplant, bell peppers, zucchini, and onion into bite-sized pieces. Set aside.
- Mince the garlic cloves and set them aside as well.
- Grate the carrots, chop the Italian parsley, and drain and peel the chickpeas from the can. Keep these ingredients ready for later use.
- Cooking the Couscous: In a large mixing bowl, combine the couscous, olive oil, and ground turmeric. Mix them thoroughly to ensure the turmeric is evenly distributed.
- Adding the Flavor: In a saucepan, bring the chicken broth to a gentle boil. Pour the hot broth over the couscous mixture, ensuring it covers the couscous completely.
- Cover the bowl with a lid or plastic wrap and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.
- As the couscous steams, add the raisins to the mixture. The heat from the couscous will slightly rehydrate the raisins, enhancing their flavor.
- Roasting the Vegetables: Preheat the oven to 400°F (200°C).
- On a baking sheet, arrange the chopped eggplant, sliced bell peppers, chopped zucchini, and chopped onion.
- Drizzle olive oil over the vegetables and sprinkle ground coriander and minced garlic evenly.
- Season with salt and pepper to taste. Toss the vegetables to ensure they are coated with the oil and seasonings.
- Roast the vegetables in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.
- Preparing the Dressing: In a small bowl, whisk together fresh lemon juice, ground cumin, and salt and pepper to taste. Gradually whisk in the extra virgin olive oil to emulsify the dressing.
- Bringing It All Together: Fluff the couscous with a fork to separate the grains. Gently fold in the roasted vegetables, shredded carrots, chopped Italian parsley, and drained chickpeas.
- Adding the Finishing Touch: Drizzle the dressing over the couscous mixture, ensuring even distribution.Toss the salad gently to combine all the flavors and ingredients.
- Just before serving, sprinkle slivered almonds over the top of the salad, adding a delightful crunch.
- You can serve as main dish or as a side dish.
