Moroccan Couscous Salad Mix (Printable Version)

Fluffy couscous combined with roasted vegetables, herbs, and a tangy lemon dressing for a fresh, vibrant dish.

# What You'll Need:

→ Couscous

01 - 1 cup couscous
02 - 1¼ cups boiling vegetable broth
03 - 1 tablespoon olive oil

→ Roasted Vegetables

04 - 1 small zucchini, diced
05 - 1 small red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 1 small red onion, diced
08 - 2 tablespoons olive oil
09 - ½ teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon smoked paprika
12 - Salt and black pepper, to taste

→ Salad Additions

13 - ½ cup canned chickpeas, drained and rinsed
14 - ¼ cup raisins or golden sultanas
15 - ⅓ cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - ¼ cup toasted slivered almonds (optional)

→ Dressing

18 - Juice of 1 large lemon
19 - 2 tablespoons extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - ½ teaspoon honey or maple syrup
22 - Salt and pepper, to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss zucchini, red bell pepper, carrot, and red onion with olive oil, cumin, coriander, paprika, salt, and pepper. Spread evenly on the baking sheet.
02 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until golden and tender. Remove and allow to cool slightly.
03 - Place couscous in a large bowl. Add boiling vegetable broth and 1 tablespoon olive oil. Cover and let sit for 5 minutes. Fluff with a fork to separate the grains.
04 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper until combined.
05 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and almonds (if using) to the couscous. Pour dressing over the mixture and toss gently to combine.
06 - Serve the salad at room temperature or chilled, garnished with additional fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, and tastes even better the next day when the flavors have had time to get cozy together.
  • You can serve it warm, room temperature, or chilled, which means it works for weeknight dinners, packed lunches, and impromptu gatherings.
  • The combination of chewy couscous, tender roasted vegetables, and bright herbs feels fancy enough for guests but honest enough for feeding yourself.
02 -
  • Don't skip the five-minute couscous rest under the cover—I learned this the hard way when I tried to hurry and ended up with clumpy, dense grains that felt like eating sand instead of clouds.
  • The vegetables need that stir halfway through roasting, not because it's fancy, but because it's the difference between golden caramelization and unevenly cooked sadness.
  • Fresh herbs make or break this dish, so if you have to choose between fresh parsley and mint or dried versions, choose fresh every single time—the bright green taste is what transforms couscous from simple filler into something memorable.
03 -
  • Toast your almonds yourself if you have them whole—the difference between raw and toasted is the difference between invisible and unforgettable.
  • Use the best olive oil you can afford for the dressing, since that's where the oil gets to shine and make its case for why it matters.
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