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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


  • 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


  • 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.


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.


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
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