Moroccan-Spiced Chickpea and Carrot Couscous Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
