Moroccan Couscous Chickpea Salad

Moroccan couscous chickpea salad is a bright, filling bowl of fluffy couscous, chickpeas, grated carrot, cucumber, herbs, dried fruit and toasted almonds, tossed in a warm spiced lemon dressing.

The couscous cooks in 5 minutes with boiling water, and the rest is chopping and stirring. It works as a lunch, a light dinner or a side dish, and it tastes even better after an hour in the fridge. The recipe is vegan, and you can serve it warm or cold.

Ingredients

Salad

• 1 cup (180 g) couscous
• 1 cup (240 ml) boiling water or vegetable broth
• 1 can (15 ounces or 400 g) chickpeas, drained and rinsed
• 1 large carrot, grated
• 1/2 English cucumber, diced
• 1/4 red onion, finely diced
• 1/3 cup (45 g) dried cranberries or raisins
• 1/3 cup (35 g) sliced almonds, toasted
• 1/2 cup chopped fresh parsley, plus extra for serving

Spiced dressing

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 teaspoon maple syrup
• 3/4 teaspoon salt, or to taste
• Black pepper, to taste

Why You’ll Love This Moroccan Couscous Chickpea Salad

• The couscous needs no cooking, only boiling water and 5 minutes, so the whole salad is ready in 30 minutes.
• Chickpeas and almonds make it filling enough for a main meal.
• The warm spice dressing gives it the flavors of Moroccan cooking without a long ingredient list.
• It keeps well in the fridge, so it works for meal prep and packed lunches.

Ingredient Notes

Couscous: Regular small couscous is the easiest choice. It absorbs the hot water in about 5 minutes. Pearl couscous, also called Israeli couscous, needs to be simmered in water for 8 to 10 minutes, so it follows a different method. Whole wheat couscous also works, and it adds more fiber and a nuttier taste. Couscous is made from wheat, so this salad is not gluten free.

Chickpeas: Canned chickpeas make this a quick recipe. Rinse them well to remove the canning liquid. If you cook dried chickpeas, use about 1 1/2 cups cooked. For extra flavor and texture, you can warm the chickpeas in a pan with a little oil and a pinch of cumin for 5 minutes.

Spices: Cumin, coriander, cinnamon and turmeric are the base of the dressing. Warm them in the olive oil for 30 seconds in a small pan before mixing in the lemon juice. This wakes up the flavor and removes the raw taste of ground spices. If you like more heat, add a pinch of cayenne or a teaspoon of harissa paste. Check the label on harissa, since it is usually vegan.

Dried fruit: Dried cranberries add a sweet and tart note. Raisins, chopped dates or chopped dried apricots also work well. Use fruit without added sulfur if you are sensitive to it.

Almonds: Toast the sliced almonds in a dry pan over medium heat for 2 to 3 minutes, until golden and fragrant. Watch them closely, because they burn quickly. Pistachios or toasted pine nuts also work.

Broth: If you use vegetable broth, check the label to make sure it contains no animal products. Water works just as well, as long as you season the salad well.

How to Make Moroccan Couscous Chickpea Salad

Place the couscous in a large heatproof bowl and add a pinch of salt. Pour the boiling water or broth over it, cover the bowl with a plate or a lid and let it sit for 5 minutes. This is the first step where a mistake ruins the salad. If you use too much liquid, the couscous turns mushy and sticky. Keep to the 1 to 1 ratio by volume.

Fluff the couscous with a fork, scraping and lifting gently, until the grains separate. Spread it on a large plate or tray to cool for 10 minutes if you want to serve the salad cold. Warm couscous works well too if you plan to eat it right away.

While the couscous sits, make the dressing. Warm the olive oil in a small pan over low heat for 30 seconds. Add the garlic, cumin, coriander, cinnamon and turmeric and stir for 30 seconds, until fragrant. Remove from the heat and stir in the lemon juice, maple syrup, salt and pepper.

Toast the almonds in a dry pan until golden. Add the chickpeas, grated carrot, cucumber, red onion, cranberries and parsley to the bowl with the couscous.

Pour the dressing over the salad and toss gently with a fork. The second step that matters is the tossing. Use a fork, not a spoon, because a spoon packs the couscous down and makes it clump. Taste and adjust the salt and lemon.

Fold in the toasted almonds right before serving, so they stay crisp. Top with extra parsley and serve with grilled flatbread and hummus.

Tips for Success

• Cover the couscous tightly while it steams. Escaping steam leaves dry grains in the center.
• Add a teaspoon of olive oil to the couscous after fluffing. It keeps the grains from sticking together.
• Season generously. Couscous is mild and needs more salt and lemon than you might expect.
• Add the almonds just before serving. If they sit in the dressing, they turn soft.
• Let the salad rest for 20 minutes before serving. The couscous absorbs the dressing and the flavors blend.

Storage

Fridge: Store the salad in an airtight container for up to 4 days. Keep the almonds separate and add them when you serve.

Make ahead: Prepare the salad up to a day ahead. Add a splash of lemon juice and a drizzle of olive oil before serving, since the couscous absorbs the dressing overnight.

Freezer: This salad does not freeze well, because the fresh vegetables turn watery after thawing.

FAQ

Is Moroccan couscous salad vegan?

Yes, as written here. It uses olive oil, maple syrup and water or vegetable broth, and no animal products. Check the label of any broth or harissa you add.

Is this salad gluten free?

No, because couscous is made from wheat. For a gluten free version, replace the couscous with cooked quinoa, and serve it with gluten free bread.

Can I eat it warm?

Yes. It works warm, at room temperature or cold. For a warm salad, toss the dressing with the couscous while it is still warm and add the vegetables at the end.

Why is my couscous mushy?

Too much liquid or too long a soak makes it mushy. Use equal parts couscous and liquid by volume, cover it for 5 minutes and fluff right away.

What can I add for extra protein?

Add more chickpeas, crumbled feta, toasted pumpkin seeds or a spoonful of tahini. Feta makes the salad vegetarian but not vegan, so keep that in mind.