Moroccan Couscous Salad (Print Version)

Fluffy couscous tossed with roasted vegetables, fresh herbs, and zesty lemon dressing for a light meal.

# What You'll Need:

→ Couscous

01 - 1 cup couscous (180 g)
02 - 1 1/4 cups boiling vegetable broth (300 ml)
03 - 1 tbsp 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 tbsp olive oil
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/4 tsp smoked paprika
12 - Salt and black pepper, to taste

→ Salad Additions

13 - 1/2 cup canned chickpeas, drained and rinsed (80 g)
14 - 1/4 cup raisins or golden sultanas (35 g)
15 - 1/3 cup fresh parsley, chopped (20 g)
16 - 2 tbsp fresh mint, chopped
17 - 1/4 cup toasted slivered almonds (optional) (30 g)

→ Dressing

18 - Juice of 1 large lemon
19 - 2 tbsp extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - 1/2 tsp honey or maple syrup
22 - Salt and pepper, to taste

# Steps to Follow:

01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toss diced zucchini, red bell pepper, carrot, and red onion with olive oil, cumin, coriander, smoked paprika, salt, and black pepper in a bowl. Spread them evenly on the prepared baking sheet.
03 - Roast the vegetables 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, then fluff with a fork to separate the grains.
05 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper in a small bowl to make the dressing.
06 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and almonds (if using) to the couscous. Pour the dressing over and gently toss to combine.
07 - Serve at room temperature or chilled, optionally garnished with extra fresh herbs.

# Additional Tips::

01 -
  • It comes together in under an hour, making weeknight dinners feel effortless and restaurant-quality.
  • The combination of warm spices and bright herbs creates a flavor depth that surprises everyone who tastes it.
  • It's endlessly adaptable—change vegetables with the seasons, swap nuts, or add protein without losing its soul.
02 -
  • Don't skip fluffing the couscous with a fork—it's the difference between fluffy, distinct grains and a dense, clumpy result.
  • Toast your almonds yourself if possible; they add a textural contrast and nuttiness that canned or pre-toasted versions sometimes lack.
  • The salad actually improves after a few hours or overnight in the refrigerator, as the flavors deepen and marry together.
03 -
  • Make the dressing while the vegetables roast; it takes two minutes and ensures nothing sits idle in your process.
  • If you're cooking this the day before, store the couscous and vegetables separately from the dressing, then combine just before serving so nothing gets soggy.
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