Moroccan-Spiced Chickpea and Carrot Couscous Salad Recipe

Introduction

This Moroccan-Spiced Chickpea and Carrot Couscous Salad is a vibrant, flavorful dish that’s perfect for a light lunch or a side. Featuring warm spices and fresh ingredients, it comes together quickly and offers a delightful balance of textures.

Ingredients

• 1/2 cup couscous
• 1 cup vegetable broth
• 2 carrots, grated
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 red onion, finely chopped
• 1/4 cup raisins
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Salt and pepper to taste

Instructions

1. Step 1: In a saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff the couscous with a fork.
2. Step 2: In a large bowl, combine the fluffed couscous, grated carrots, chickpeas, finely chopped red onion, raisins, and chopped parsley.
3. Step 3: In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, ground cinnamon, ground ginger, salt, and pepper.
4. Step 4: Pour the dressing over the couscous mixture and toss gently to combine all the ingredients.
5. Step 5: Let the salad rest for 10 minutes before serving to allow the flavors to meld.

Tips & Variations

• For added crunch, sprinkle toasted slivered almonds or pine nuts over the salad before serving.
• Swap raisins for dried apricots or chopped dates for a different fruity sweetness.
• Use quinoa instead of couscous for a gluten-free option.
• Add a pinch of cayenne pepper to the dressing if you like a bit of heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes great cold or at room temperature. If needed, fluff the couscous again before serving as it may clump after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Letting it sit allows the flavors to develop, but avoid adding dressing too early if planning to store for a day to keep the texture fresh.

Can I use dried chickpeas instead of canned?

Absolutely. If using dried chickpeas, soak them overnight and cook until tender before adding to the salad.

Moroccan-Spiced Chickpea and Carrot Couscous Salad Recipe

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★★★★★

4.7 from 91 reviews

This vibrant Moroccan-Spiced Chickpea and Carrot Couscous Salad combines fluffy couscous with tender chickpeas, freshly grated carrots, and aromatic spices. Enhanced with sweet raisins and fresh parsley, and dressed in a zesty, spiced lemon and olive oil dressing, it’s perfect as a refreshing lunch or side dish that’s both nutritious and flavorful.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1/2 cup couscous
• 1 cup vegetable broth
• 2 carrots, grated
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 red onion, finely chopped
• 1/4 cup raisins
• 1/4 cup chopped fresh parsley

Dressing Ingredients

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Salt and pepper to taste

Instructions

1. Cook Couscous: In a saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover the pan, and let it sit for 5 minutes to absorb the liquid. Afterward, fluff the couscous gently with a fork to separate the grains.
2. Mix Salad Ingredients: In a large bowl, combine the fluffed couscous, grated carrots, drained chickpeas, finely chopped red onion, raisins, and chopped fresh parsley. Mix them thoroughly to distribute ingredients evenly.
3. Whisk Dressing: In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, ground cinnamon, ground ginger, salt, and pepper until well blended.
4. Combine Dressing and Salad: Pour the prepared dressing over the couscous mixture and toss gently to ensure all ingredients are coated with the flavorful dressing.
5. Rest and Serve: Let the salad sit at room temperature for about 10 minutes to allow the flavors to meld together before serving. This also helps the couscous absorb the dressing for better taste.

Notes

• For added texture and flavor, you can toast the couscous lightly in a dry pan before adding the broth.
• Feel free to add chopped nuts, such as toasted almonds or pine nuts, for a crunchy element.
• This salad can be served chilled or at room temperature, making it ideal for meal prep or picnics.
• Adjust spice levels by modifying the amount of ground ginger and cinnamon according to your preference.
• To make this dish vegan and vegetarian friendly, ensure the vegetable broth used is free of animal products.

Keywords: Moroccan, chickpea salad, couscous salad, vegetarian, vegan, quick lunch, spiced salad, healthy salad, gluten free option