Prepping a large, hearty salad that lasts well in the fridge is a non-negotiable for me ahead of a busy week, and this Moroccan couscous salad recipe is one of my go-tos! This couscous salad can last for up to 4 days and still remain beautifully crunchy, but the flavours are still vibrant and fresh, so it still feels like a treat every time I eat it.
Not only is it also suitable for both vegans and vegetarians, but it truly packs in flavour (and veggies!). The smoked paprika and cumin add just a hint of spice, whilst the pomegranate and mint add a beautiful sweetness and colour.
Pair with leftover roasted chicken, or a generous salmon fillet for a delicious midweek dinner option. Or, bring it to a BBQ and be everyone’s favourite guest! Read on for the full recipe!
Method
Follow these steps to make our Moroccan Cous Cous Salad
Start by adding 1.5 cups of couscous to a saucepan or large bowl, along with the cumin, paprika, cinnamon, and salt. Stir well, before cooking according to package instructions. For us, this meant adding 2 cups of boiling water, and leaving it to sit for 10 minutes.
After your couscous is done cooking (ideally soft, but still with a bit of a bite), fluff the couscous with a fork to separate the grains and prevent clumping. Adding a drizzle of olive oil during this step can help.
If you’re sliced almonds are raw, add them to a baking sheet and into a hot oven for 5-7 minutes, tossing occasionally until they turn golden brown. Leave to cool and set aside.
Chop your cucumber, red pepper, and dried apricots into 1cm cubes, and finely chop your mint. Add these to a bowl alongside a can of drained chickpeas, the pomegranate seeds, and your toasted almonds.
Add the cooked and cooled couscous to the bowl with the chopped ingredients, and add a good glug of olive oil, three tablespoons of lemon juice, and two tablespoons of white wine vinegar. Toss well to combine.
Add the finished Moroccan couscous salad to your favourite serving platter. If you have any left over, garnish your finished salad with more pomegranate seeds and toasted almonds. Pair it with grilled skewers or roasted aubergine for a stunning Mediterranean-inspired feast. Your friends and family will be begging for the recipe!
Delicious Salad Recipes From Savery Grazing
Ready to give this Moroccan Couscous Salad a try? It’s the perfect balance of flavour, texture, and nutrition to brighten up your meals this week. If you’re looking for more delicious salad recipes, check out our food blog, or follow us on Instagram, Facebook, or Pinterest.
Frequently Asked Questions
Can You Prep Moroccan Couscous Salad Ahead Of Time?
Yes – this salad is a meal-prep dream! Store your main ingredients in an airtight container in the refrigerator for up to 4 days. If you’re able to, keep both the toasted almonds and fresh mint separate if you want to retain their vibrancy. Simply toss a handful in before serving.
Can I Add More Vegetables To This Salad?
Yes, feel free to get creative! Roasted vegetables like eggplant, aubergine, or sweet potatoes add heartiness and depth, especially when roasted with the same spices as the couscous. Fresh vegetables like cherry tomatoes, shredded carrots, or red onion can also bring extra crunch and colour.
What Type Of Couscous is Best To Use?
We used Moroccan couscous in this recipe (hence the name), but you can also use larger couscous grains like Lebanese or Israeli (also known as pearl couscous) if you prefer a chewier texture.
The smaller Moroccan couscous grains absorb the flavours of the spices and dressing beautifully, giving a light, fluffy consistency that’s perfect for salads. If you’re using pearl couscous instead, you’ll need to cook it slightly longer than Moroccan couscous.
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