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    Home > Vegetarian

    Moroccan Couscous Salad

    Published: Jul 13, 2023 by Nicky Corbishley

    Go to Recipe Print Recipe

    A fragrant, filling and colourful salad that makes a fantastic packed lunch. This salad is a meal in itself, but you can also serve it as a side dish,
    It works great with sticky lemon chicken or spiced lamb.

    Overhead image of a large oval white plate filled with Moroccan style couscous with oranges and pomegranate. The plate is on a wooden table, next to a spoon filled with couscous, a dish of pomegranate and fresh herbs scattered around.
    Jump to:
    • 🍽️ What to serve it with
    • 🍲 More colourful Summer dishes
    • Moroccan Couscous Salad
    • 💬 Reviews

    It's been a while since I published a recipe from my first book - Seriously Good Salads (<-- affiliate link) - which was published back in 2019.

    Don't be fooled into thinking it's a book on low calorie, diet-style salads that make you want to drop-kick a head of lettuce.

    I'd never do that to you!

    It's all about the things you most like to eat, and then turning that into a salad.

    Examples include:

    • Buttermilk chicken cobb salad with homemade creamy ranch dressing
    • Crispy halloumi salad with couscous and a beautiful lemon herb dressing
    • Fried egg breakfast salad with figs, bacon and crispy bacon-fat croutons
    • Lettuce wraps stuffed with spicy bulgogi beef

    It's all about the salads that make me go 'Oooooh yes please'. Hopefully it'll do that for you too!

    Side-on image of a large oval serving plate filled with Moroccan style couscous, topped with herbs and pomegranate. The plate is on a wooden table and there are fresh herbs and a little bowl of pomegranate in the background.

    This particular salad can be served as a lunch or a side dish, and it goes down particularly well at BBQs and parties.

    We've got spiced couscous and chickpeas all tossed together with colourful, vibrant ingredients - like pomegranate, orange segments, peppers and baby spinach.

    🍽️ What to serve it with

    If I'm making this as a side dish, I love to serve it up with:

    • Honey Lemon Chicken
    • Sticky Pineapple Chicken
    • Lamb Souvlaki
    • Honey Garlic Chicken Skewers

    👩‍🍳PRO TIP Serve it up on a lovely big platter and let everyone dig in.

    Overhead image of a large oval white plate filled with Moroccan style couscous with oranges and pomegranate. The plate is on a white surface next to a dish of pomegranate. There is chopped dried apricot and and fresh herbs scattered around.

    This salad plus loads more non-boring, non-diet salad recipes are available in my Seriously Good Salads book.


    🍲 More colourful Summer dishes

    • Large bowl filled with pasta salad on a light background
      Easy Pasta Salad With The Best Italian Dressing
    • A healthy vegan sweet potato recipe - packed with Thai flavours. A great snack for game day.
      Thai Sweet Potato Skins
    • broadbean and quinoa caprese salad in a large bowl
      Broad Bean and Quinoa Caprese Salad
    • Panzanella Salad with Saganaki - Italy meets Greece in this juicy Tuscan tomato salad with crispy fried Greek cheese.
      Panzanella Salad with Saganaki
    • Rainbow noodle salad with Dijon mustard dressing - A crisp, light summer salad with a delicious zingy dressing!
      Rainbow noodle salad with Dijon mustard dressing
    • Couscous and Feta Stuffed Peppers - Serve them as a light lunch or side dish.
      Feta and Couscous Stuffed Roasted Romano Peppers

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Overhead square image of a large oval white plate filled with Moroccan style couscous with oranges and pomegranate. The plate is on a wooden table, next to a dish of pomegranate. There are chopped dried apricots and fresh herbs scattered around.

    Moroccan Couscous Salad

    By: Nicky Corbishley
    A fragrant, filling and colourful salad that makes a fantastic packed lunch. This salad is a meal in itself, but you can also serve it as a side dish.
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Lunch, side dish
    Cuisine Moroccan
    Servings 4 - 6 servings
    Calories 306 kcal

    Ingredients
     

    • 1 tbsp oil
    • 1 onion - peeled and finely chopped
    • 397 g (14oz) can chickpeas - drained and rinsed
    • 2 cloves garlic peeled and minced
    • ½ tsp salt
    • ½ tsp black pepper
    • 1 tsp cumin
    • ½ tsp paprika
    • ½ tsp celery salt
    • 175 g (1 cup) dried couscous
    • 400 ml (1+⅔ cups) hot vegetable stock
    • 2 oranges
    • 1 red bell pepper - deseeded and finely chopped
    • 1 green bell pepper - deseeded and finely chopped
    • 2 large tomatoes - diced
    • 60 g (2 cups) packed baby spinach leaves
    • 95 g (¾ cup) dried apricots, roughly chopped
    • 2 spring onions - scallions, sliced into thin strips
    • 60 g (½ cup) packed parsley, chopped
    • Seeds (arils) from quarter of a pomegranate

    To Serve:

    • 30 g (½ cup) packed parsley, chopped
    • Seeds (arils) from quarter of a pomegranate

    INSTRUCTIONS
     

    • Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring often until the onion softens.
      1 tbsp oil, 1 onion
    • Add the chickpeas, garlic, salt, pepper, cumin, paprika and celery salt and stir together. Cook for a further 5 minutes, until the spices release their fragrance and the chickpeas have warmed through.
      397 g (14oz) can chickpeas, 2 cloves garlic peeled and minced, ½ tsp salt, ½ tsp black pepper, 1 tsp cumin, ½ tsp paprika, ½ tsp celery salt
    • Add the couscous and hot stock. Stir and bring to the boil, then place a lid on the pan, turn off the heat and leave for 5 minutes.
      175 g (1 cup) dried couscous, 400 ml (1+⅔ cups) hot vegetable stock
    • Meanwhile, use a sharp knife to cut the skin from the oranges. Cut the oranges into segments, over a bowl (reserve any juice the catches in the bowl).
      2 oranges
    • Take the lid off the pan and pour the reserved orange juice into the pan. Fluff up the couscous using two forks.
    • Add the red and green peppers, tomatoes, spinach, apricots, scallions, parsley and pomegranate seeds. Toss together and transfer to a serving bowl.
      1 red bell pepper, 1 green bell pepper, 2 large tomatoes, 60 g (2 cups) packed baby spinach leaves, 95 g (¾ cup) dried apricots, roughly chopped, 2 spring onions, 60 g (½ cup) packed parsley, chopped, Seeds (arils) from quarter of a pomegranate
    • Serve topped with the remaining parsley and pomegranate.
      30 g (½ cup) packed parsley, chopped, Seeds (arils) from quarter of a pomegranate

    ✎ Notes

    Nutritional information is approximate, per serving, based on this salad serving 6 people as a side dish.

    Nutrition

    Calories: 306kcalCarbohydrates: 59gProtein: 10gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 531mgPotassium: 829mgFiber: 10gSugar: 20gVitamin A: 4044IUVitamin C: 98mgCalcium: 106mgIron: 4mg
    Keywords party dish, salad, summer lunch
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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