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Moroccan Couscous Salad

Moroccan Couscous Salad is a healthy salad full of veggies and Moroccan flavors.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Salad
Cuisine: Moroccan
Servings: 8 servings
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
  • 1/2 teaspoon black pepper
  • 2 tablespoons freshly chopped cilantro
  • 2 tablespoons freshly chopped mint
  • 2 tablespoons freshly chopped parsley
  • 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.
  • Meanwhile, make the couscous.
  • Bring 1 1/4 cups water to a boil in a medium saucepan. Add couscous to the boiling water and stir to combine.
  • Turn off heat. Cover with a tight fitting lid. Leave for 15 minutes. Fluff with a fork.
  • Finely chop the cooked broccoli florets and stems, as well as the garlic.
  • Combine the broccoli with all of the other fresh ingredients in a large bowl and stir to combine.
  • Add black pepper, cumin, coriander, paprika, cinnamon, allspice and salt.
  • In a small bowl, whisk together the olive oil and the lemon juice.
  • Add prepared couscous and the lemon dressing.
  • Stir to combine.
  • Let rest for at least 15 minutes for flavors to develop.

Notes

You can use Israel couscous if you prefer and make a Pearl Couscous Salad instead.
You can also cook the couscous in chicken stock instead of water for more flavor.

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
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