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 #kidfriendly 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. Feel 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?
IN THE MAKING
This salad can be served, warm, chilled or at room temperature.
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!
A fraction of the calories when compared to candied yams, add this to your holiday table this year.
Moroccan Couscous Salad
- Roasted Broccoli Ingredients:
- 1 stalk broccoli
- 2 tablespoons olive oil
- 2 smashed cloves garlic
- 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
- 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.
I used all cilantro, but any combination of cilantro, parsley and/or mint can be used.
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