Morocccan Couscous Salad

This Moroccan-inspired salad is fast becoming a favourite dish. It’s quick and easy to make, yet full of flavour, colour, and texture. Each mouthful offers an explosion of layered flavours—from sweet to tangy—paired with a mix of soft and crunchy textures that keep every bite interesting.

Perfect for weeknight dinners yet impressive enough for entertaining, this salad pairs beautifully with almost any main dish. If you’re looking to bring a little sunshine and spice to your table, this Moroccan salad is the perfect place to start.

EQUIPMENT: 1 large and small mixing bowl. 1 serving dish

INGREDIENTS FOR COUSCOUS

156g or 1 cup pearl couscous

260ml or 1 1/4 cups spring water

3/4 of a vegetable stock cube

1/2 tablespoon olive oil

COOK THE COUSCOUS

*Boil a kettle of water and measure out 1 1/4 cups into a jug.

*Add the stock cube and whisk to dissolve. Set the vegetable broth aside.

*In a medium-sized saucepan, add the olive oil.

*Heat the pan over medium heat and add the couscous.

*Lightly toast the couscous until golden, then pour in the vegetable broth.

*Bring to a boil, then reduce the heat to low and gently simmer for 10 minutes.

*After 10 minutes, the couscous should be cooked. Fluff it with a fork.

*Spoon the couscous onto a plate and allow it to cool while you prepare the remaining ingredients for the salad.

INGREDIENTS FOR THE SALAD

Legumes & Nuts

87g or 3/4 cup cooked chickpeas

50g or 1/3 cup roasted almonds, roughly chopped

Fruit & Vegetables

35g or 1/4 cup golden sultanas

50g or 1/3 cup pomegranate seeds

80g or 1/4 cup red onion, finely diced

Fresh Herbs

15g or 1/3 cup finely chopped flat-leaf parsley

8g or 1/3 cup finely chopped mint

Spices

2 teaspoons cumin powder

2 teaspoons paprika

*In a large bowl add cooled couscous, chick peas, almonds, sultanas, pomegranate seeds, parsley, mint, cummin and paprika

PREPARE THE DRESSING

1 1/2 tablespoon extra virgin olive oil

35g or 1/4 cup fresh squeezed lemon juice

3 medium galic cloves (Finely grate garlic, press out the juice, add to the dressing)

1 teaspoon maple syrup

1/2 teaspoon pink himalayan salt

METHOD

*Add all dressing ingredients to a small bowl or jar.

*Whisk or shake until emulsified and well combined.

*Taste and adjust sweetness, acidity, or seasoning as needed.

ASSEMBLE

*To the large bowl of salad ingredients add the dressing and toss throughly to combine.

*Transfer salad to a serving dish.

*Salad may be served at room temperature or place in the fridge for 30 minutes before serving.

SERVING SUGGESTIONS

*This salad stores beautifully for up to 3 days in the fridge—great for lunches.

* Pairs well with baked tofu, roasted veggies, grilled mushrooms, or any simple plant-based main.

*Add extra roasted pumpkin, sweet potato, or more chickpeas for a fuller meal.

*Top with more toasted almonds or pumpkin seeds just before serving.

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