Description
How to make aromatic Moroccan spiced chickpea and carrot couscous salad with warm spices and fresh herbs that brings sunshine to any table.
Ingredients
Scale
Base Ingredients
- 1½ cups pearl couscous
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 large carrots, diced small
- ½ red onion, finely diced
Moroccan Spice Blend
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
Fresh Elements
- ⅓ cup golden raisins
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh cilantro, chopped
- ⅓ cup sliced almonds, toasted
Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp honey
Instructions
- Toast Couscous: Heat a large skillet over medium heat and toast the pearl couscous for 3-4 minutes until golden and nutty. This step adds incredible depth of flavor you don’t want to skip.
- Cook Base: Add vegetable broth to the toasted couscous and bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes until tender and liquid is absorbed.
- Prepare Vegetables: While couscous cooks, sauté diced carrots and red onion with the spice blend for 5-6 minutes until carrots are tender-crisp and aromatic. Don’t overcook the carrots.
- Make Dressing: Whisk together olive oil, lemon juice, and honey in a small bowl until smooth. The honey helps emulsify everything into a glossy, cohesive dressing.
- Combine Everything: Fluff cooked couscous with a fork, then fold in the spiced vegetables, chickpeas, and golden raisins. Let cool for 5 minutes before adding dressing.
- Finish Salad: Toss with dressing, fresh herbs, and toasted almonds. Taste and adjust seasoning with salt, pepper, or more lemon juice as needed for perfect balance.
- Rest and Serve: Let the Moroccan Spiced Chickpea and Carrot Couscous Salad rest for 15 minutes before serving. This allows all the flavors to meld beautifully together.
Notes
- Toast the couscous for deeper flavor and better texture – don’t skip this step.
- Store in airtight container in refrigerator for up to 4 days.
- Substitute honey with maple syrup for vegan version.
- Add fresh herbs just before serving to maintain vibrant color.
- Toast almonds in dry skillet for 2-3 minutes for extra crunch.
- Refresh leftovers with lemon juice before serving.
Allergy Information: Tree Nuts
Nutrition
- Calories: 285 calories
- Fat: 9g
- Carbohydrates: 45g
- Protein: 8g