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–+ servings
Moroccan Couscous

Moroccan Couscous salad

Moroccan Couscous Salad is a vibrant dish made with fluffy couscous, an assortment of fresh vegetables, fragrant herbs like mint and parsley, and a medley of spices like cumin and coriander, this salad is a celebration of flavors.
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Prep Time 25 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Moroccan
Servings 6 people

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.

Notes

Note: If you're packing for lunch, don't add the dressing till you're ready to eat.
You can store leftovers in an airtight container and keep in the fridge for not more than 2 days.
For chickpeas peel gently with your hands.
 
 
Keyword Moroccan Couscous Salad
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