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Moroccan Couscous & Chickpea Salad

A fresh Moroccan-inspired couscous and chickpea salad with fluffy couscous, crunchy cucumber, cherry tomatoes, bell pepper, parsley, cilantro, and a bright spiced lemon vinaigrette. Perfect for quick lunches, meal prep, and flavorful side dishes.
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Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Moroccan-Inspired
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup fine or instant couscous, dry
  • 1 cup boiling water, vegetable broth, or chicken broth
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 medium red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup raisins or dried cranberries, optional
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, or to taste

Equipment

  • Large heatproof mixing bowl
  • Small mixing bowl
  • Fork
  • whisk
  • sharp knife
  • cutting board
  • Colander
  • Measuring Cups and Spoons
  • Large spoon or spatula
  • Small saucepan or kettle

Method
 

  1. Place 1 cup of dry fine or instant couscous in a large heatproof mixing bowl.
  2. Pour 1 cup of boiling water or broth over the couscous. Cover tightly and allow it to rest for 5 minutes, or follow package directions if they differ.
  3. Remove the cover, fluff the couscous gently with a fork, and allow it to cool before adding the fresh vegetables.
  4. Drain and rinse the canned chickpeas thoroughly. Remove excess water.
  5. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and chop the fresh parsley and cilantro.
  6. Add the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, parsley, cilantro, and optional raisins or dried cranberries to the cooled couscous.
  7. In a small bowl, whisk together extra virgin olive oil, lemon juice, honey, cumin, coriander, cinnamon, paprika, black pepper, and salt until well combined.
  8. Pour the Moroccan lemon dressing over the couscous mixture and gently toss until all ingredients are evenly coated.
  9. Taste and adjust the seasoning. Serve immediately or cover and refrigerate for 20 to 30 minutes before serving.

Nutrition

Calories: 285kcalCarbohydrates: 40gProtein: 8gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.5gSodium: 290mgPotassium: 360mgFiber: 5gSugar: 8gVitamin A: 40IUVitamin C: 20mgCalcium: 45mgIron: 2mg

Notes

Prep time: 15 minutes. Couscous rest time: 5 minutes. Optional chilling time: 20 to 30 minutes. Total time: 20 to 50 minutes. Yield: 4 to 6 servings. Use instant or fine couscous, following package hydration instructions if necessary. Cool couscous before adding fresh vegetables. Vegetable broth keeps the salad vegetarian. Replace honey with maple syrup for a vegan version. Use cooked quinoa for a gluten-free alternative. Refrigerate at 40°F or below and enjoy within 3 to 4 days. Nutrition estimates assume 6 servings and include raisins.

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