Moroccan-Spiced Chickpea and Carrot Couscous Salad Recipe

Introduction

This Moroccan-Spiced Chickpea and Carrot Couscous Salad is a vibrant and flavorful dish perfect for a light lunch or side. Combining warm spices with fresh vegetables and fluffy couscous, it’s both comforting and refreshing.

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 medium saucepan, bring the vegetable broth to a rolling boil. Remove from heat, add the couscous, stir briefly, then cover and let it sit for about five minutes to absorb the liquid.
2. Step 2: While the couscous rests, combine the grated carrots, chickpeas, chopped red onion, raisins, and parsley in a large mixing bowl. Toss gently to mix evenly.
3. Step 3: In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, cinnamon, ginger, salt, and pepper. Taste and adjust seasoning as needed.
4. Step 4: Fluff the couscous with a fork and add it to the mixing bowl. Pour the dressing over the salad and toss gently to combine all ingredients.
5. Step 5: Let the salad rest for about 10 minutes to allow flavors to meld before serving.

Tips & Variations

• For added crunch, sprinkle toasted almonds or pine nuts on top before serving.
• Try swapping raisins with chopped dried apricots or dates for a different sweetness.
• Use lemon zest in the dressing for an extra burst of citrus aroma.
• Prepare the salad a few hours ahead and refrigerate to deepen the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served chilled or at room temperature. If the couscous absorbs too much dressing upon storage, you can stir in a little extra olive oil or lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of couscous?

Yes, you can substitute couscous with quinoa, bulgur, or even cooked rice for a different texture and flavor.

Is this salad vegan and gluten-free?

This salad is naturally vegan. To keep it gluten-free, ensure you use gluten-free couscous or substitute with another gluten-free grain like quinoa.

Moroccan-Spiced Chickpea and Carrot Couscous Salad Recipe

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4.5 from 57 reviews

A vibrant Moroccan-Spiced Chickpea and Carrot Couscous Salad featuring fragrant spices like cumin, coriander, cinnamon, and ginger. This hearty and refreshing salad combines fluffy couscous soaked in vegetable broth with shredded carrots, chickpeas, raisins, red onion, and fresh parsley, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or flavorful side dish.

• Author: Rita
• 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

Base

• 1/2 cup couscous
• 1 cup vegetable broth

Vegetables and Mix-ins

• 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 and Spices

• 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. Prepare the couscous: In a medium saucepan, bring 1 cup of vegetable broth to a vigorous boil. Once boiling, remove the pan from heat, add 1/2 cup couscous, and stir briefly to combine. Cover the pan with a lid and let it sit for about 5 minutes until the couscous absorbs the liquid and becomes fluffy.
2. Combine salad ingredients: While the couscous is resting, in a large mixing bowl, combine the grated carrots, drained and rinsed chickpeas, finely chopped red onion, raisins, and chopped fresh parsley. Toss gently to distribute all ingredients evenly.
3. Make the dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon lemon juice, ground cumin, ground coriander, ground cinnamon, ground ginger, salt, and pepper. Taste the dressing and adjust salt, pepper, or lemon juice as needed.
4. Mix salad with dressing: Once the couscous is ready, fluff it with a fork and add it to the large bowl with the other salad ingredients. Pour the prepared dressing over the mixture and toss gently to coat everything evenly.
5. Rest and serve: Allow the salad to rest for about 10 minutes to let the flavors meld before serving. Enjoy this Moroccan-spiced couscous salad at room temperature or chilled.

Notes

• Use fresh lemon juice for the best flavor in the dressing.
• You can substitute vegetable broth with water if needed, but broth adds more flavor.
• For added texture and protein, consider topping with toasted almonds or pumpkin seeds.
• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Adjust the spice levels according to your taste preference by varying the amounts of cumin or cinnamon.

Keywords: Moroccan salad, couscous recipe, chickpea salad, carrot salad, vegetarian, vegan, healthy salad, quick salad, Mediterranean flavors, spiced couscous