Moroccan Couscous Salad (Print version)

Fluffy couscous combined with roasted veggies, fresh herbs, and a bright lemon dressing for a light, tasty dish.

# What You Need:

→ Couscous

01 - 1 cup dry couscous
02 - 1¼ cups boiling vegetable broth
03 - 1 tablespoon 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 tablespoons olive oil
09 - ½ teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon smoked paprika
12 - Salt and black pepper, to taste

→ Salad Additions

13 - ½ cup canned chickpeas, drained and rinsed
14 - ¼ cup raisins or golden sultanas
15 - ⅓ cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - ¼ cup toasted slivered almonds (optional)

→ Dressing

18 - Juice of 1 large lemon
19 - 2 tablespoons extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - Salt and black pepper, to taste

# How to Make:

01 - Heat oven to 425°F 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 pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until golden and tender. Remove from oven 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 stand for 5 minutes, then fluff with a fork.
05 - Combine lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and black pepper in a small bowl; whisk until emulsified.
06 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and toasted almonds to the couscous. Drizzle with dressing and gently toss to combine evenly.
07 - Serve the salad at room temperature or chilled, garnished with extra fresh herbs if desired.

# Expert tips:

01 -
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The warm spices on roasted vegetables are unexpectedly addictive, making this feel special even for a casual lunch.
  • It's naturally vegetarian, keeps well in the fridge, and tastes even better the next day when flavors deepen.
02 -
  • Don't skip stirring the vegetables halfway through roasting—this ensures even cooking and those golden, slightly caramelized edges that make all the difference.
  • Add fresh herbs after the dressing goes in, not before, so they stay bright green and don't wilt into the background.
03 -
  • Toast your almonds yourself if you can—the difference between store-bought toasted and fresh-toasted is noticeable and worth the five extra minutes.
  • Use vegetable broth that you actually like drinking; it directly flavors the couscous and makes a real difference in the final taste.
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