Moroccan Couscous Salad

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Last Updated on January 12, 2020 by Chef Mireille

Moroccan Couscous Salad is a healthy salad full of so many veggies – Delicious and colorful it’s a kid friendly salad.

It’s holiday season. With Thanksgiving in addition to the Roast Turkey and Baked Ham, there are lots of fattening side dishes. Depending on your culture they may vary but some of them include Baked Mac & Cheese, Green Bean Casserole & Candied Yams. Why not try to include some healthier side dishes.?

After all, we want to save room for the Pumpkin Pie, Sweet Potato Pie, Apple Pie..oh and there’s Cherry, Rhubarb & Blueberry Pie too…Eating healthy is about balance and moderation (something I should practice as much as I preach). So if you’re going to indulge in the pies, including some healthy side dishes with your turkey to create a balanced meal.

Couscous is the most popular grain in Morocco. Smoky spices, vegetables and dried fruit make this almost like a tagine in salad form. The only thing that’s missing is olives, but I don’t like olives. F

eel free to add them to the recipe below, if you like. You can make this grain salad even more healthy by using Whole Wheat Couscous, if available. If you live in the NY area, you can get whole wheat couscous at Sahadi’s.

Looking for some more Grain or Pasta Based Salads?

Salad Recipes

How to make Moroccan Couscous Salad

couscous -edit

This salad can be served, warm, chilled or at room temperature.

See also  Smoky Seafood Lemon Linguine

Full of fruit and veggies, this is a healthy salad, for sure. You can even get disposable spoons at places like Party City and serve it as an appetizer/finger food at a party!

Couscous Salad -edit

A fraction of the calories when compared to candied yams, add this to your holiday table this year.

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Moroccan Couscous Salad

Moroccan Couscous Salad is a healthy salad full of veggies and Moroccan flavors.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: Moroccan
Calories: 264.51kcal

Ingredients

  • Roasted Broccoli Ingredients:
  • 1 stalk broccoli
  • 2 tablespoons olive oil
  • 2 smashed cloves garlic
  • Ingredients:
  • 1 cup couscous
  • 1 cup peeled & grated carrots
  • 1/3 cup peeled & grated beets
  • 1 diced red bell pepper
  • 1 cup canned corn
  • 1/2 cup frozen green peas defrosted
  • 1/2 cup pomegranate seeds
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 2 tablespoons freshly chopped cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice

Instructions

  • Preheat oven to 375 F.
  • Separate the florets from the broccoli stems. Using a vegetable peeler, peel the broccoli stem. Cut in half vertically and then slice into half moons.
  • Combine broccoli florets and stems with the olive oil and garlic. Place in a baking dish and roast for 30 minutes.
  • Finely chop the broccoli florets and stems, as well as the garlic.
  • Bring 1 1/4 cups water to a boil. Add couscous and stir to combine. Turn off heat. Cover with a tight fitting lid. Leave for 15 minutes. Fluff with a fork.
  • Combine all of the other ingredients in a large bowl and stir to combine.
  • Add couscous and stir to combine. Let rest for 15 minutes for flavors to develop.

Notes

Although not commonly eaten raw, when grated beets are just as palatable and have the same texture as raw carrots.
I used all cilantro, but any combination of cilantro, parsley and/or mint can be used.

Nutrition

Calories: 264.51kcal | Carbohydrates: 42.54g | Protein: 5.54g | Fat: 9.36g | Saturated Fat: 1.29g | Sodium: 346.77mg | Fiber: 4.75g | Sugar: 15.37g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Multi Grain Buttermilk Pancakes
bowl of couscous salad with text

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Rajani

    Its great t have these in the menu so that you wont feel guilty about all the desserts that follow :-). Was laughing at your narrative actually, well written 🙂

  2. Pavani

    What a colorful and amazing looking salad Mir. So many yummy ingredients, I’m sure this salad is a winner. Will try this some time. And your clicks are aweseome 🙂

  3. Pavani

    What a colorful and amazing looking salad Mir. So many yummy ingredients, I’m sure this salad is a winner. Will try this some time. And your clicks are awesome 🙂

  4. Renu

    I love the idea of serving this in individual spoon as party appetizers. The beet has given a beautiful pink colour to the dish. Healthy Salad

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