Moroccan Couscous Salad

Francine Lizotte


For an exotic combination of spices and fresh ingredients, try this fabulous recipe! It's such a delicious, colorful side dish... you'll love it!


☆☆☆☆☆ 0 votes

8 servings
10 Min
10 Min
Stove Top


  • 1/4 c
    olive oil, divided
  • 1/4 tsp
    ground turmeric
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1 c
    dry couscous
  • 2 c
    low-sodium vegetable stock
  • 1/4 c
    freshly squeezed orange juice
  • 2 Tbsp
    brown sugar, such as demerara
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 can(s)
    chickpeas, drained and rinsed well
  • 1/2 c
    red onions, finely chopped
  • 2/3 c
    red peppers, finely chopped
  • 1/4 c
    dried cranberries
  • 1-2 Tbsp
    fresh parsley, chopped (substitute cilantro)
  • 1/4 c
    slivered almonds

How to Make Moroccan Couscous Salad


  1. In medium saucepan over medium, heat 1 tbsp. oil. Add turmeric, cinnamon, ginger, cumin, cayenne pepper and dry couscous. Stir until fragrant, about 2 minutes, being careful not to burn the spices. Add stock and bring to a boil. Reduce heat to medium-low, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes. Transfer to a serving bowl and fluff with a fork. Set aside.
  2. In a small bowl, combine the remaining 3 tbsp. oil, orange juice, brown sugar and pepper; whisk well and set aside. Add remaining veggies to couscous mixture. Stir until all ingredients are well mixed. Pour dressing over couscous mixture and stir until incorporated. Add cilantro and almonds. Transfer to refrigerator, covered, for a few hours before serving. Serve chilled.
  3. Note: Add orange and yellow pepper if desired or some grated carrots. Keeps well for 4 days
  4. To view this recipe on YouTube, click on this link >>>>

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